I assume I’m not unique in having a hard time convincing my husband that a salad can be an entire dinner, right? He’s happy to eat salad, but he’s been conditioned to think of salad as something that comes before or on the side of a “real meal.” It seemed that no matter how many things I added to lettuce to make the salad more hearty and therefore filling, Adam would still insist it wasn’t “enough” for dinner. This happened every time I brough up eating salad for dinner until the day when, feeling particularly poofy and really wanting to “be good” for dinner, I planned a simple salad and countered his usual objections by suggesting the fried egg addition.
And you know what? It worked! Not only was the salad delicious, Adam finished his serving and didn’t go digging in the fridge for “supplements” afterwards! I don’t know what it is that makes the combination of runny egg yolk and leafy green so incredibly good, but please trust me that you need to try it if you haven’t had it yet! This is obviously not earth-shattering news, nor is it even remotely original, but my recipe for “husband-approved dinner salad with an egg on top” follows after the jump.
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