Alanna’s Seared Romaine with Eggs

SERVES: 1

Ingredients

1 medium –large head romaine lettuce

2 tablespoons butter

2 pastured eggs

Salt and pepper

Optional Toppings: fried bacon, or grated Parmesan

 Instructions:

Remove any damaged, outer leaves on the romaine lettuce. Rinse the lettuce well, shake the water off and pat dry with a tea towel. Slice in half, lengthwise. Sprinkle a pinch of salt on the cut side. In a heavy pan, warm 1 tablespoon of butter over medium-high heat. Place the two halves of lettuce face down on the sizzling butter. Leave them for about 3-5 minutes. Do not move them around on the pan- it will interfere with the caramelization. When they are beautifully browned and golden, take them off the pan and place them face side up on a plate. Heat another tablespoon of butter and cook the eggs as you like them. Serve on top of the lettuce. Season with salt and pepper or any other toppings you wish to add.

Recipe from Aube Giroux’s Kitchen Vignettes for PBS