Butter-Lettuce Salad with Egg and Potatoes

Butter-Lettuce Salad with Egg and Potatoes
Photo: Alpha Smoot
Prep Time:
40 mins
Total Time:
55 mins

We like to top this Butter-Lettuce Salad with Egg and Potatoes with a fried egg, but you could swap in a poached or soft-boiled egg, or even an omelet, if you prefer.


  • 1 pound baby (golf-ball-size) potatoes

  • Coarse salt and freshly ground pepper

  • 8 ounces sugar snap peas, trimmed and halved on the bias

  • 1 pound white or green asparagus (peeled, if white), tough stems trimmed, cut into 2-inch pieces

  • 1 stick unsalted butter

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • ¼ teaspoon sugar

  • 1 to 2 heads butter lettuce, such as Boston or Bibb, leaves separated, large ones torn into 2-inch pieces (about 12 ounces)

  • 4 large eggs, fried

  • ¼ cup snipped fresh chives (from 1 bunch), for serving


  1. Cover potatoes with 2 inches of water in a pot and bring to a boil; add salt. Cook until potatoes are easily pierced with the tip of a sharp knife, about 10 minutes. Remove with a slotted spoon. Add snap peas and asparagus to pot, and boil until crisp-tender, about 2 minutes; drain. Slice potatoes into 1/4-inch-thick rounds.

  2. Melt butter in a saucepan. Remove from heat and whisk in lemon juice and sugar; season with salt and pepper. Divide lettuce and vegetables among 4 plates. Drizzle with warm dressing, and top each with an egg. Season with salt and pepper; sprinkle with chives.

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