A sunny-side-up fried or soft-poached egg placed on some sort of vegetable or greens gives you the makings of a contemporary gourmet dish. The point of it all ~ the soft, runny yolk adds a creamy, decadent, dressing component.
I love heart of palm and have shared several recipes that use it – mostly in various kinds of salads. But my sister Elaine put this little gem together for our Sunday gathering and it was a hit. She could have quadrupled what she made and everyone would still be asking for more.
Think about what you like, what you have on hand and what tastes good together – a little bite of this, a nibble of that …
The second course of Plynn’s special 4-course dinner, featuring a theme ingredient