The Perfect Breakfast for a Perfect Day: Two Sunny-Side-Up Eggs and French Salad
Is there a better way to start the day than with a plate full of flavor and energy? Two sunny-side-up eggs with crispy edges and a runny yolk that blends perfectly with the creamy, refreshing French salad – a combination that brings back the warmth of cozy Sunday breakfasts.
Eggs provide protein and healthy fats, while the French salad, with its rich texture and fresh taste, adds the finishing touch that turns a simple meal into a gourmet experience. Whether enjoyed with a cup of coffee or a glass of fresh juice, this breakfast will fuel you for the entire day.
Ingredients:
4 medium-sized potatoes
2 carrots
3 eggs
200 g peas (canned or frozen)
150 g pickles
200 g mayonnaise
1 tbsp mustard
Salt and pepper to taste
Instructions for Olivier Salad:
Cooking the vegetables and eggs:
Peel and dice the potatoes and carrots. Boil them in salted water until tender (about 10-15 minutes).
Cook the peas as well (if using frozen ones).
Hard-boil the eggs (about 10 minutes), then cool and peel them.
Preparing the ingredients:
Finely chop the pickles.
Dice the eggs into small pieces.
Mixing the salad:
Place all the ingredients in a large bowl.
Add mayonnaise, mustard, salt, and pepper. Mix well.
Chilling:
Cover the salad and refrigerate for at least 1 hour to allow the flavors to blend.
Tips:
For a lighter version, use a mix of yogurt and mayonnaise.
Add a few drops of lemon juice for extra freshness.
For a richer version, you can add cooked chicken or ham.
Olivier Salad
Today, this salad is popular in many countries, especially in Russia, Central and Eastern Europe, and the Balkans, where it is often served during holidays, particularly for New Year's celebrations.
Although some call it "French salad," this dish is not known by that name in France. The French have similar salads, such as macédoine de légumes, which is also a mix of vegetables with mayonnaise.
DID YOU KNOW ABOUT THIS SALAD?
French salad, also known as Olivier salad, does not actually originate from France but from Russia. It is attributed to the Belgian chef Lucien Olivier, who worked in the famous Moscow restaurant Hermitage in the 19th century.
Originally, Olivier salad was a luxurious dish made with ingredients such as game meat, lobster, caviar, and a special secret sauce. Over time, the recipe was simplified and adapted to local ingredients like potatoes, carrots, peas, pickles, eggs, and mayonnaise.