Spring Eggs with Baby Salata + Sweet Peas in Creamy Vinaigrette

Spring Eggs with Baby Salata + Sweet Peas in Creamy Vinaigrette

For the Vinaigrette:
1 C extra virgin olive oil
1 C white wine vinegar
1/4 C honey or raw sugar
1 garlic clove, minced
dash of fine sea salt

Salata:
3-4 C baby salata
1 C fresh sweet peas
1/4 C parmesan or pecorino, shaved

Eggs:
extra virgin olive oil
1 onion, thinly sliced
4 eggs
salt for taste

Add all of the ingredients for the vinaigrette in a lidded mason jar, shake until combined. Or add ingredients to a bowl and whisk. Taste; add in more honey or sugar if it’s too tart for your taste.

I like to taste the peas as I’m shelling them to make sure they’re good (sweet!) ones. The local sweet peas here in Zagreb are so yummy my kids have been eating them raw! Toss the baby salad and sweet peas with as much vinaigrette as you’d like. Set aside.

Heat a large saute pan over medium high heat. Cover the bottom with olive oil. Once it is shimmering and hot, add in the onion slices. The original dish used wild asparagus, but they are too bitter for my taste! Onions add great flavor and texture and make a nice substitution.  While the onions are cooking, whisk the eggs in a bowl. Once the onions have lightly browned, turn the heat up to high and drizzle in a bit more olive oil to keep the eggs from sticking. Once the oil is hot and shimmering, pour in the eggs. Everyone I know scrambles eggs in their own way, we like to use a wooden spatula to mix them around. They cook fast so you should have just enough time to sprinkle on 1/2 teaspoon of salt for taste (or more if you prefer!) and mix again. Remove the pan from the heat before they have totally finished cooking – the pan is hot enough that it will continue to cook them as you move the eggs to a plate. You want them to be cooked through but still soft and creamy.

Serve immediately with the salad (roasted carrots also goes well with this!) and a white wine. Sparkling is great, too! Enjoy!