Broccoli Salad with Bacon Vinaigrette Dressing, Fried Egg, and Gorgonzola
A versatile broccoli salad that combines charred broccoli and shallots with a warm bacon vinaigrette, topped with fried eggs and crumbled gorgonzola cheese. This low-key salad can be served warm or cold and works equally well as a dinner or breakfast dish.
Ingredients
broccoli3 heads, including stems, chopped into all different shapes and sizes
(3heads)shallot1 pieces, sliced as thinly as possible
(1piece)olive oil
(0g)kosher salt
(0g)black pepperfreshly cracked
(0g)eggs4 pieces
(4piece)butter2 tablespoon, unsalted
(28g)Bacon Vinaigrette Dressingkich.io/recipes/7bab39b9-675e-43d2-8c49-d72f13f0ae6c
(0g)gorgonzola4 oz, cut into 8 chunks
(113g)Instructions
Step-by-step guide
- 1
Preheat your broiler on high. Line a large baking sheet with aluminum foil.
- 2
Chop the broccoli so it's all different shapes and sizes. Lay out the broccoli and shallots on the prepared baking sheet and season with a good amount of olive oil, salt, and pepper.
- 3
Broil your vegetables until they're burned, about 10 minutes. Watch carefully.
Timer: 10m - 4
While the vegetables are broiling, fry the eggs in the butter in a cast-iron pan over medium heat. Cook to your preference.
- 5
Lace your broccoli and shallots with the bacon vinaigrette. Place your individual fried eggs on the salad and add chunks of gorgonzola on top. Serve in bowls and enjoy.
This one really slaps and might be one of the easiest ways to eat broccoli
