Want Recipes, Tips & Ideas from Chef Rose? Sign up here for weekly emails!

No time to cook meat for Lunch??

August 21st, 2014 | no comments

When I am running around to pick up and drop off the kids sometimes I just don’t get around to cooking myself a full meal for lunch.  Baby T likes to be home around lunchtime and keep me company in her highchair so that gives me a little time to make something for myself.  When I have no leftovers or no easy to cook proteins ready (like shrimp) then I add eggs to my salads.  I love a good poached or over easy egg that breaks delicious runny yolk all over the greens.  I usually use a butter lettuce or an arugula for this type of salad and make my dressing more acidic so the yolky-ness blends well.

The usual salad dressing ratio is 2/3 oil to 1/3 vinegar.  To make a more acidic dressing to go with my runny eggs, I use more like a 1/2 to 1/2 ratio.  Good vinegars to use are red wine vinegar, champagne vinegar or apple cider vinegar.  I add anything I have in the fridge to this kind of salad and like adding something with a crunch like celery, radish, carrot, apple or cucumber.  It needs an onion element too so any kind of salad onion works like green onion, red onion or chives.  Also, tomatoes are a must for this salad and optional to add some kind of toasted nuts.  It tastes wonderful too if you have any salty cold cuts to add like salami, prosciutto or bacon bits.  Sometimes I even put quinoa in the salad if I have some pre-cooked and in the fridge.  I don’t eat much cheese but if I did I would add a soft cheese to this salad like feta, goat cheese, cotija or the like.

So here it is- now make it your own!  And share in the comments if you do!


Eggs: Poached or Over Easy, whites cooked and yolk runny

Greens: Mache, Arugula, Butter Lettuce, Little Gems or whatever you like

Crunchy Element: Celery, Cucumber, Carrot, Apple, Radish, or more than one

Onion: Green Onions, Red onion, Chives

Tomatoes: any kind, heirloom would be delish

Optional: toasted nuts, sprouts, hemp seeds, quinoa or a soft cheese like feta or goat cheese

Optional Cured Meat: salami, prosciutto, bacon bits, etc.

Dressing: 1/2 Extra Virgin Olive Oil, 1/2 Vinegar (red wine, white wine, champagne, apple cider) and salt & pepper to taste



Want Recipes, Tips & Ideas from Chef Rose? Sign up here for weekly emails!

Your comment...

SONY DSCRose McGuire is a chef that values real whole foods, creativity, and personal expression in the kitchen. Trained at California Culinary Academy in San Francisco, Rose found a spark for teaching and connecting to YOUR inner chef. She is a dedicated yogi, dancer, reality TV watcher, amateur gardener, wine aficionado, farmer's market junkie and a grateful wife and mother living in San Diego, CA. Rose is also a very experienced and talented eater of all kinds of food.