Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
224
Calories
8g
Protein
19g
Fat
5g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 head Romaine lettuce , roughly chopped [ N 1 ]
- ¼ cup (about 50 ml ) extra-virgin olive oil , divided
- Heavy pinch of sea salt
- Freshly-ground black pepper
- Drizzle of red wine vinegar
- 3 shots Worcestershire sauce
- 2 soft-boiled eggs
- Garlic croûtons
Directions
1
Drizzle lettuce with 2 tbsp extra-virgin olive oil. Toss to coat.
2
Add salt and pepper. Toss to coat.
3
Add vinegar and toss to coat.
4
Drizzle Worcestershire sauce over lettuce. Toss to coat.
5
Crack eggs over salad. Toss to coat.
6
Top with garlic croûtons and serve.
Recipe sourced from
wikibooks