This morning I wanted to celebrate Martin Luther King’s B-Day and serve eggs in a different way. Actually I originally thought of the sauce, my own version of a remoulade, but found we had a variety of veggies in the fridge, including leftover cooked ones, so combined them with gently fried eggs and the sauce.
INGREDIENTS (serves 2)
- Approx. 1 1/2 cup Vegetables, chopped fine (I used 1/2 large onion, leftover cooked broccoli, cauliflower, yellow squash, and carrots, 1/3 red pepper, and about 1 cup spinach.)
- chopped cooked sausage (optional)
- 2 fresh eggs
- Olive oil/butter
- Goat cheese for grating (optional)
- Herbs; your choice; I like Herbs de Provence
- Remoulade Sauce:
- 1/3 cup Mayonnaise
- 1tsp. Dijon mustard
- 1Tbsp. Ketchup
- 1 tsp. Capers
- 2-3 drops Siracha (optional)
1. Saute chopped onions in butter/olive oil mix until browned.
2. Add red peppers ( and any other uncooked veggies- I used leftover cooked ones except for the onions, red pepper and spinach); saute until tender, about 5 minutes.
3. Add the remaining cooked vegetables, and spinach. Saute a few more minutes until spinach is tender.
4. Remove veggies to a bowl.
5. Make sauce: combine Mayonnaise, mustard, ketchup, capers. Set aside for serving; (can be made ahead of time)
6. Gently fry eggs; sunny side up. Sprinkle with herbs and cheese if desired.
7. Slide an egg on each plate; top with veggie mix and serve with sauce.