This breakfast salad was created, because I couldn’t bear the thought of eating ONE. MORE. PLATE. of
scrambled eggs loaded with veggies ~ we try to include at least 1/2 a cup of veggies with our breakfast. My husband could eat them everyday, with no complaint, as long as they have a decent amount of spice. I crave something with different textures and flavors. My favorite way to eat an egg is over easy, but that doesn’t really lend it’s self well to a lot of veggies…or so I thought. It occurred to me that if hard boiled eggs were yummy on a salad, why wouldn’t warm eggs be just as good? Behold, the breakfast salad!
If you’re thinking something like, “I don’t have time to make a salad for breakfast before work!”, you’re just wrong. The over easy eggs in the picture above literally took three minutes to cook. The rest of the ingredients were piled on the plate as they cooked. Three minutes! That’s maybe two minutes longer than it takes to grab a sugary, carb laden granola bar, that will give you brain fog and a spike (with subsequent drop) in blood sugar that will have you scrambling for sugar about two hours later. Would you get out of bed three minutes earlier to start your day off in the right direction?
I thought so…start with a bed of of greens, spinach, kale, or both. I drizzle that with a bit of balsamic vinegar and the tiniest bit of olive oil. Then I dust it with salt and pepper and add some sliced, roasted red peppers. These came from a jar, but freshly roasted would be perfect in the summer. A little bit of feta and some raw sunflower seeds (for crunch ~ I find them in the bulk bins of Sprout’s) finish it off before adding two over easy eggs to the top. The warm eggs slightly wilt the greens. When you break into the yolks, they ooze onto the salad, finishing off the dressing that had only a tiny bit of olive oil. It’s yummy, full of good fats, and will keep you full until lunch or your mid-morning snack. Breakfast salad is worth a try. It just may surprise you.
- 2 eggs
- 2 cups salad greens ~ I prefer spinach and/or kale, but use what you like.
- 1/4 cup sliced, roasted red peppers
- 1 teaspoon vinegar of choice
- 1/2 teaspoon oil ~ olive, avacado, etc.
- 1 Tablespoon sunflower seeds
- 2 Tablespoons crumbled feta cheese (or cheese of choice)
- salt and pepper to taste
- Crack both eggs in warm, oiled skillet, and cook to preference.
- While eggs are cooking, fill a bowl with the salad greens.
- Drizzle the greens with vinegar/oil and sprinkle with salt and pepper.
- Add the peppers, sunflower seeds, and cheese to the salad.
- Top with the two eggs.
What’s your go to breakfast? We’d love to hear your favorites, to add to our rotation, in the comments below.