GREEN SALAD WITH SCRAMBLED EGGS
Ingredients for 4 servings:
1/2 teaspoon Dijon Mustard
1 tablespoon white wine vinegar
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 cups salad greens
1 fresh tomato, chopped
2 tablespoons butter
4 large eggs
2 tablespoons milk or cream
1/4 teaspoon kosher salt and fresh pepper to taste
Salad: Measure the mustard into a salad bowl. Whisk in the vinegar and then the oil. Season to taste. Place the salad greens and tomato pieces on top of the dressing and reserve.
Eggs: Heat the butter in a skillet. Whisk together the eggs and cream until well combined. Pour the eggs into the hot skillet and break up the eggs as they coagulate by beating them with a fork and shaking the pan as they cook. When the curds reach a creamy, almost-set consistency, take the pan off the heat.
Assembly: Toss the greens and tomato with the dressing. Fold in the warm eggs and serve immediately.