Continental Recipe

Prep and dressing

Wash and spin-dry the mixed salad greens. In a small bowl or jar combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, salt and pepper. Whisk or shake until emulsified. Taste and adjust seasoning. Finely chop the fresh herbs and stir into the dressing. If using lemon, reserve for a light squeeze over tomatoes or eggs.

Toast the bread

Slice the baguette or crusty roll in half lengthwise (or into 1-inch slices). Spread 10 g butter thinly on cut surfaces. Heat a skillet over medium heat or preheat a broiler. Toast the bread in the skillet for 1.5–2 minutes per side until golden and slightly crisp, or broil on high for 1–2 minutes watching closely to avoid burning. Remove and keep warm.

Prepare tomato

Thinly slice the half tomato into rounds about 3–4 mm thick. Lightly season the tomato slices with a pinch of salt and a grind of black pepper, and if desired, a squeeze of lemon. Set aside.

Cook eggs (sunny-side or soft-scrambled)

For sunny-side eggs: heat a nonstick skillet over low-medium heat and add 1 tbs unsalted butter. When foam subsides, crack the two eggs into the skillet, season lightly with salt and pepper, cover with a lid and cook for 2–3 minutes until whites are set but yolks still runny. For soft-scrambled: crack eggs into a bowl, whisk until homogeneous, heat the skillet with butter over low heat, pour eggs and stir gently with a spatula until soft curds form about 2–3 minutes. Remove from heat a little before fully set to keep creamy.

Assemble plate

Arrange the toasted bread on the plate. Layer the thinly sliced cheeses and continental meats on the toast or beside it in an appealing way. Place the seasoned tomato slices atop the cheese or alongside. Gently place the cooked eggs on the plate (over the bread for an open sandwich or beside the meats and cheeses).

Dress salad and finish

Toss the mixed greens with the prepared dressing just before serving (use about half the dressing for the portion; reserve extra if desired). Place the dressed greens on the plate. Sprinkle remaining fresh herbs over the eggs and tomatoes and grind additional black pepper to taste. Serve immediately while eggs and toast are warm.