California Fried Egg Salad

Matt got me a subscription to Saveur  magazine for my birthday this year. You know, like a paper magazine. It's an awesome gift, especially for a girl like me who is instructed on when and how to "turn off all electronic devices" at least four times a week.

iGetIt! iCan't have my iPhone, iPod, iPad, or iAnything turned on during take off, landing, or below 10,000 feet.

That's fine! iWill read my current issue of Saveur!

The hard part about reading Saveur is that it's a big fat tease. They wax poetic artisan sourdough baguettes, the best Thai restaurant in the world (according to Jonathan Gold) Lotus of Siam, and the magic of Morel mushrooms. It garners that pang of sadness when you are taking in the epitome of excellence in the food world, only to know that you'll never actually taste it.

On the other hand, that's also what makes Saveur fun to read. Clearly most of it is fantasy food, but fantasy food can inspire creativity and deliciousness in real life. Saveur is the food equivalent of Vogue magazine. Would you really walk out of the house wearing what the model is wearing on page 78 of this month's Vogue? I know I wouldn't. But it might inspire me to me to try pairing a floral shirt with a striped skirt that I already have in my closet, and realizing that it's pretty awesome.

This salad is my striped skirt and floral shirt.

One because it's super easy to throw together. It's six ingredients including my go-to Trader Joe's Everyday Seasoning and a teaspoon of olive oil.

Two because You'll have all the ingredients in your closet I mean, pantry already, but it'll make something totally unique. Sriracha and runny yolks wouldn't necessarily seem to go together, but when they swirl together and make the "dressing", it's like a spicy Asian hollandaise that chills out after a bite of avocado.

Three because I feel a little guilty calling this a "recipe", just like you feel when you brush off all of the compliments you get when you're rocking that Vogue-inspired outfit. The eternal phrase, "Really? This old thing?"  rings true for this salad too. It's too easy for compliments, but too delicious not to give them.

Make this salad for an easy Saturday lunch to fuel your errands, a light dinner after a client lunch, or (gasp!) maybe even breakfast? Salad for breakfast? Again, my mind is blown.

California Fried Egg Salad
Serves my single hungry self
Time: 10 minutes

2 eggs
1 teaspoon olive oil
1 avocado
1 1/2 - 2 cups mixed greens
1 generous sprinkle of an all-purpose seasoning (I use Trader Joe's Everyday seasoning)
As much sriracha as you can handle

Place your mixed greens on a plate. Slice avocado into quarter inch chunks and scatter on top of the greens.

Heat olive oil over medium-high heat in a non-stick pan. Once pan starts to sizzle, drop eggs next to each other in pan. Once whites turn from clear to white, gently flip eggs until cooked to over-easy.

Slide eggs on top of salad. Drizzle desired amount of sriracha and sprinkle seasoning on top as well. Enjoy immediately!