Kentucky Proud Greens, Soft Boiled Egg, and Stuarto’s Dressing

By: Brigitte Nguyen
By: Brigitte Nguyen


2 Kentucky Proud eggs
3/4 cup Kentucky Proud country ham, diced
1 small or 1/2 large Kentucky Proud shallot, minced
3 tbsp Stuarto’s Kentucky Proud vinegar
4-5 tbsp Stuarto’s Kentucky Proud olive oil
Stuarto’s flavored salts (we used ghost pepper and alderwood smoked)
Freshly ground black pepper
Kentucky Proud honey, sorghum, etc. if desired
6 cups Kentucky Proud mixed greens


Place eggs in a pot and cover with enough cool tap water to come up 1 inch over the eggs. Bring to a boil, then turn off the heat, cover, and allow to sit for 5 minutes. Remove from the pot with a slotted spoon and transfer to a bowl of ice water to cool. Gently crack and peel.

In a small pan, fry the country ham until browned and crisp, using a bit of olive oil if desired.

In a large bowl, make a light dressing with the shallot, vinegar, olive oil, salt and pepper. Sweeten the dressing, if desired, with sweetener of your choice. If you use a sweeter vinegar, like Stuarto’s fig or aged balsamic, sugar may not be needed. Add in the greens, toss, and season again with salt and pepper. Pile onto two plates or bowls, top with the country ham, and top with two egg halves each. Season the egg with salt and pepper.
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