Alanna’s Seared Romaine with Eggs
Transform a humble head of greens into something a bit more intriguing. Read more about Aube Giroux's time with Alanna Kitchen Vignettes.
- 1 medium-large head of romaine lettuce
- 2 Tbsp butter
- 2 pastured eggs
- Salt & pepper
- Optional Toppings:
- Fried bacon or tempeh
- Grated Parmesan
- Casear Dressing (I usually make the dressing from my Kale Casear recipe)
- To prepare the seared romaine, remove any damaged, outer leaves on the romaine lettuce. Rinse the head of lettuce well, shake the water off, and then pat dry with a clean tea towel. Slice in half, lengthwise. Sprinkle a pinch of salt on the cut side. In a heavy pan warm about 1 Tbsp. of butter over medium-high heat. Place the two halves of lettuce, face down on the sizzling butter. Leave them there for approximately 3 to 5 minutes. Don’t move them around as it will interfere with the caramelization. You should gently check them though, to make sure they aren’t burning. When they’re beautifully browned and golden, remove them from the pan and place them face side up on a plate.
- In another pan, heat 1 Tbsp butter until sizzling. Crack the two eggs and cook them as you like. (I recommend keeping the yolk soft). Place the eggs on top of the lettuce. Season with salt and pepper and any of optional toppings you wish to add. Serve warm & enjoy!