Time: About 50 minutes. At Moxie Rx, Nancye Benson tops bowls of beautiful local salad greens with perfectly fried eggs, crisp slivers of leeks, and a fresh-thyme vinaigrette.
Sunset MARCH 2009
1. Preheat oven to 350°. Cut leek lengthwise into thin slivers. In a rimmed baking pan, toss leek with 1/2 tbsp. olive oil and sprinkle with a pinch or two of salt and pepper. Bake leek slivers, stirring often, until some are golden and beginning to crisp, 10 to 15 minutes. Meanwhile, put pine nuts in a shallow pan and bake until golden, 8 to 10 minutes.
2. In a large bowl, combine 3 tbsp. olive oil, the lemon juice, garlic, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Add mushrooms and salmon, then mix gently to coat.
3. Warm remaining 1 tbsp. olive oil in a 12-in. nonstick frying pan over medium heat. Crack eggs into pan, spacing them evenly. When whites are set, in 2 to 3 minutes, carefully flip eggs over (start with first egg put in pan). Cook until yolks are softly set, about 30 seconds.
4. Add salad mix to bowl with mushrooms and toss to coat. Divide salad mixture among 6 plates. Top each with a fried egg, some pine nuts, and some leek slivers. Season with more salt and pepper to taste.
Note: Nutritional analysis is per serving.
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