1/2teaspoonred Thai Chilejalapeño or hot pepper flakes (optional)
Pinchof kosher salt
Salad
1/4cupolive oil or any neutral oil this is for for frying the eggs
6large eggs
kosher salt and freshly ground white or black pepper
1large celery stalk with tender leaves reservedstalks thinly sliced into 1/2 moons (see NOTES section below for substitution ideas)
1medium shallotthinly sliced into rounds
1cupcherry or grape tomatoeshalved, a mixture of colors if possible
Handful cilantro leaves with tender stems
Instructions
Dressing
Whisk lime juice, fish sauce, chopped cilantro, garlic, sugar, and hot pepper in a small bowl until sugar is dissolved. Taste dressing and season with salt if needed. Cover and chill until ready to use (you should have about ½ cup). Dressing can be made 1 day in ahead.
Frying the Eggs
Pour oil into a large high-sided skillet (to minimize splatter) and heat over medium-high until hot. Crack 3 of 6 large eggs into pan one at a time, taking care to not let them touch, to achieve crispy edges. Fry until whites are crisped around the edges and cooked through but yolks are still runny, 2-3 minutes. Use a spatula to transfer eggs to a large plate. Season with salt and pepper. Repeat with remaining eggs. Once all eggs have been fried; set aside. Alternatively, you can cook all six eggs simultaneously in 2 large pans.
Salad
Gently toss the celery, tender leaves (tear into smaller pieces if the leave are too large), shallots, and tomatoes in a medium bowl to combine. Pour half of the dressing on top and toss until evenly coated. Taste salad and season with more salt and pepper if needed.
Assembly
Spread emaining dressing over a medium to large-sized platter in a thin layer. Arrange fried eggs on top and spoon salad over and then scatter cilantro leaves over. I served mine with crispy shallots (recipe on the GFchow website) and lime zest for added crunch and punch!
Notes
In the mood to make the crispy shallots? Click here or type "crispy shallots" in the search box.Serve with steamed rice or quinoa for a more filling meal.It’s easy to halve or double this recipe.There are many modifications you can make to this recipe. For instance if you don’t like celery, use fennel, frisée, or mixed field greens. Add avocado and/or thinly sliced cucumbers. Instead of raw shallots, use red or white onion. You get the idea.