Photo: John Clark
YieldsServes 6
AuthorNancye Benson,
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.

How to Make It

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
5

Note: Nutritional analysis is per serving.

Ingredients

 1 large leek (about 1/2 lb.), white and light green parts only, halved lengthwise and rinsed well
 4 1/2 tablespoons olive oil, divided
  About 1/2 tsp. kosher salt
  About 1/4 tsp. freshly ground black pepper
 1/3 cup pine nuts
 1/4 cup fresh lemon juice
 2 garlic cloves, minced
 1 teaspoon chopped fresh regular or lemon thyme leaves
 1/2 pound cremini mushrooms, thinly sliced (3 cups)
 3 ounces thinly sliced smoked salmon, torn into small pieces
 6 large eggs
 6 ounces salad mix (2 1/2 qts. lightly packed)

Directions

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
5

Note: Nutritional analysis is per serving.

Eggs and Greens