I love fancy food and usually eat it with abandon. This week, however, I’m nursing a running injury (and it better be a mild, fleeting injury!), and the resulting reduction in quality cardio time means I’ve got to dial down my calorie intake as well. For the past few days, I’ve eaten a bare-bones salad for lunch but yesterday, the tummy demanded rich food. What can I say? I miss buttery, creamy goodness.
Luckily it’s possible to each rich flavor and still keep calories in check. I whipped up this little salad and its accompanying baked egg for under 300 calories and added some fruit to make it a healthy small meal. This would be an excellent brunch dish for you entertainers out there!
Shirred Eggs with Baby Lettuces Salad
1/4 large sweet onion, thinly sliced
1 1/2 Tbsp butter
4 large eggs
4 Tbsp fat-free half and half or cream
1 tsp rubbed sage
Salt and Pepper
1 cup button mushrooms, thinly sliced
8 cups baby lettuce leaves (arugula, spinach, romaine, red and green leaf lettuces work well)
3 Tbsp aged Balsamic vinegar
1 Tbsp dijon mustard
1 Tbsp olive oil
4 Tbsp crumbled goat cheese.
Preheat oven to 350 degrees and lightly grease 4 oven-safe ramekins. Melt butter in a small skillet over medium low heat. Stir in onions and cook until slightly caramelized. Remove onions from skillet and split evenly between ramekins. Add mushrooms to remaining butter in skillet and cook until golden and tender. Remove from heat. Break one egg into each ramekin atop caramelized onions. Spoon 1 Tbsp cream or half and half over each egg and sprinkle with sage. Salt and pepper as desired. Transfer ramekins to oven and bake 10-12 minutes or until egg whites have just firmed up.
Meanwhile, combine olive oil, mustard and vinegar in a small bowl. Whisk to emulsify. Pour vinaigrette over baby lettuces in a large bowl and toss to coat. Divide lettuces among four plates and top with sauteed mushrooms and goat cheese. Serve with shirred eggs on the side.