Egg

Mediterranean Egg Salad

February 19, 2021
0 Ratings
Photo by Kaitlyn Kelly Faraghan
Author Notes

Last night, I watched too much Chopped and Beat Bobby Flay. I have recently tried to limit dairy in my diet, and had some beets I had been meaning to use up, in the fridge - along with some half used containers of vegan cheese. With my spinach a day from expiration, and my herbs on their last leg, I reached for my container of Trader Joe's Quinoa Dolmas, and this recipe was born. I love the "food competition" show technique of blending already-made foods into a sauce, to thicken and repurpose the food, as well as accentuating the dish with that same food, as a garnish, whole. And, I love food 52's / Canal House's technique of frying an egg in oil, flavored with bloomed/toasted spices. And I've been making a Curry Egg 3-5x a week, since I discovered the recipe. Thus, I give you: Mediterranean Egg Salad. Also, as a note, you could probably use vegan yogurt instead of the sour cream and cream cheese. And, if you don't care about dairy free, feel free to use regular greek yogurt! —Kaitlyn Kelly Faraghan

  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 1
Ingredients
  • 1 packet Love Beets Marinated Beets (I Used Sweet Chili)
  • 3-4 handfuls Spinach leaves
  • 1 bunch Cilantro
  • 1 bunch Green Onion
  • 1 pinch Curry Powder (I Use Simply Organic)
  • 2 pinches Za'atar (I use Frontier Co-Op)
  • 1 pinch Ground Coriander (I use Frontier Co-Op)
  • 1 pinch Harissa
  • 1 Egg
  • 1 splash Pomegranate Molasses
  • 1 splash Olive Oil
  • 1 splash Red Wine Vinegar
  • Salt and Pepper, to Taste
  • 1/4 cup Roasted Garlic Hummus (TJ's)
  • 1/4 cup Dairy Free Cream Cheese (TJ's)
  • 1/4 cup Dairy Free Sour Cream (Forager)
  • 3-5 pieces Stuffed Quinoa Dolmas (TJ's)
  • Juice of 1-ish lemon, divided, or splashes of Real Lemon
In This Recipe
Directions
  1. Start by making a Curry Egg - I use Food 52's / Canal House's "Canal House's Pimentón Fried Eggs" Recipe. But sub those spices with only curry powder. Put a little vegan butter in a small frying pan, toast a dash of curry in the pan, and add salt if the butter is unsalted. Leave the yolk runny.
  2. Chop your herbs. Slice, on the bias, as much cilantro and green onion as you would like.
  3. Make the salad: Combine spinach, a handful of sliced herbs, salt and pepper to taste, and a swig of these three things: olive oil, lemon juice, and red wine vinegar. Just enough to lightly coat the greens. Toss the salad, and plate. Create a well in the middle of the salad, for the Dolmas Sauce.
  4. Make Dolmas Sauce: Combine a handful of cut herbs, hummus, dairy free cream cheese and sour cream, squirt of lemon juice, 2-3 whole dolmas, and a pinch of the following: za'atar and coriander. Blend until smooth.
  5. Slice Beets: Slice beets into 1/4inch or so slices. About 3-5 beets per serving. However many beets you want!
  6. Time to plate: Place a glob of Dolmas Sauce in the well in the middle of the salad. Top the sauce with fried egg. Arrange sliced beets around the perimeter of the well, in a half-circle shape. Place a 1-3 whole dolmas in the well. Drizzle with a swig of pomegranate molasses, and top with a pinch of the following: Za'atar, Harissa, and fresh herbs.

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