Collard Green Caesar Salad Deep Fried Egg by ChefDeborahVanTrece | Quick & Easy Recipe | The Feedfeed
Collard Green Caesar Salad Deep Fried Egg
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This Herb-Crusted Deep Fried Egg takes Chef Deborah VanTrece's Collard Green Caesar Salad to the next level! Served with a smoky tomato relish and you-can’t-have-just-one Parmesan grit croutons, this egg-centric salad is pretty hard to beat! We were lucky enough to enjoy it at our Chef's Table Dinner with the Mother Hen's of Handsome Brook Farm. Read more about that egg-cellent evening here.


Prep time 2hrs
Cook time 20mins
Serves or Makes: 6


Duck Fat Grit Croutons

  • 2 cups water
  • 1 cup milk
  • 2 tablespoons unsalted butter
  • 1 cup quick cooking grits
  • 2 teaspoons salt
  • 3/ 4 cup goat cheese
  • 2 Handsome Brook Farm Pasture-Raised Organic Eggs, beaten
  • Duck fat as needed (or olive oil)
  • Nonstick cooking spray, as needed

Deep Fried Poached Egg

  • 10 Large Handsome Brook Farm Pasture-Raised Organic Eggs, divided 4 of those eggs will be lightly beaten
  • 1 teaspoon salt
  • 3 tablespoons white vinegar
  • 2 cups seasoned breadcrumbs
  • 1/ 2 cup all purpose flour
  • 1 tablespoon rosemary, finely chopped
  • 1 tablespoon basil, finely chopped
  • 1 tablespoon finely chopped cilantro
  • 1/ 4 teaspoon white pepper
  • 1/ 2 teaspoon onion powder
  • 1/ 2 teaspoon garlic powder
  • Vegetable oil, as needed for frying
  • Bowl of ice water
  • 2 paper towel lined trays

Tomato Relish

  • 6 whole plum tomatoes, chopped
  • 1/ 4 cup diced bell pepper
  • 1/ 4 cup diced red pepper
  • 1/ 2 cup diced yellow onion
  • 1/ 4 cup extra virgin olive oil
  • 1 jalapeno, diced
  • 2 minced garlic cloves
  • 3 tablespoons red wine vinegar
  • 1 teaspoon mint, finely chopped


  • Step 1

    To make the duck fat croutons place water, milk and butter in a saucepan and bring to a boil over medium high heat. Slowly whisk in grits and continue to whisk until mixture reaches a boil. Reduce heat to simmer. Add in salt and goat cheese. Continue to cook grits on low, stirring often until grits have softened, about 15 minutes. Remove from heat and allow to cool for 10 minutes, stirring occasionally.

  • Step 2

    Quickly whisk the eggs into grit mixture until incorporated, moving quickly in order to temper. Spray 7 by 12 inch sheet pan with nonstick cooking spray and pour mixture into sheet pan, smoothing with a spatula. Refrigerate for 2 hours.

  • Step 3

    Remove pan from refrigerator and cut grits into small squares. Transfer the squares to a plate. In a nonstick skillet, melt duck fat (enough to cover the bottom of the skillet). Once oil has reached about 325˚F, cook croutons a few at a time. Brown grit cakes for about 1 to 2 minutes per side then transfer to a paper towel lined plate.

  • Step 4

    To make the crispy poached eggs fill a nonstick skillet, half full with water. Add salt and vinegar and bring water to a simmer over medium heat. Carefully drop 3 cracked eggs into the center of the skillet. Allow to cook for about 3 to 4 minutes or until whites of egg have set. Remove the eggs with a slotted spoon. Gently place each poached egg in a bowl filled with ice water for 2 minutes, Remove each egg and pat dry. Set on a paper towel lined tray to dry. Repeat with remaining eggs.

  • Step 5

    In a medium bowl, lightly beat the 4 remaining eggs. In a shallow bowl, combine bread crumbs, flour, herbs and spices. Set aside.

  • Step 6

    In a cast iron or heavy skillet add 1 inch of vegetable oil. Heat oil over medium heat to 350˚F. Using a slotted spoon, place poached eggs one at a time into beaten egg mixture. Remove and carefully place in bread crumb mixture, using your fingers to thoroughly crust egg. Continue to use slotted spoon, place breaded egg into oil and allow to fry for about 30 seconds on each side. Remove egg from oil and place on paper towel lined plate to drain. Repeat with remaining eggs.

  • Step 7

    To make the tomato relish, add all ingredients to a medium bowl and toss to combine. Allow flavors to meld together for about 10 minutes or more before serving.

  • Step 8

    To make the dressing combine garlic, anchovy paste, lemon juice, dijon, mayo, tabasco, Worcestershire, olive oil, black pepper, salt and Parmesan cheese in a food processor. Process until smooth, then toss the greens with ⅓ of the dressing. Reserve extra for drizzling on top or for another use.

  • Step 9

    To serve, divide tossed greens between six plates and top each with a fried egg, tomato relish and some duck fat grit croutons. Serve immediately.