This Simple Breakfast Salad is full of wholesome and healthy ingredients. Power salad greens topped with seared cherry tomatoes, toast croutons, everything avocado slices and quick-poached eggs. This recipe makes one salad but can easily be doubled.
This breakfast salad are quickly becoming a thing around here.
Most days I only have time for a hardboiled egg and peanut butter toast. However, somedays a bowl of power greens topped with breakfast goodies is what I crave!
A breakfast that’s simple and satisfying.
To Make This Simple Breakfast Salad You Will Need:
- olive oil spray
- cherry tomatoes
- kosher salt
- black pepper
- red pepper flakes (optional – but delicious!)
- white vinegar
- power salad greens (a blend of baby spinach, mizuna, chard and baby kale)
- everything seasoning
The seared tomatoes are what MAKES this salad.
They mingle with the runny yolk, creating the “dressing” for the salad. SO good!
Start by adding 2 teaspoons olive oil to a small, non-stick skillet. Heat over medium / medium-low heat. Place the tomato halves, cut-side down into the skillet and let them sit there to sear.
After about 3 to 4 minutes they should be juicy and caramelized. Stir in a pinch of red pepper flakes – if using.
Use a rubber spatula to scrap out all the juices and tomatoes and transfer to a small bowl to cool.
Next let’s make the quick poached egg! Add 1 and 1/4 teaspoon white vinegar to a small ramekin. If making 2 eggs, use two separate ramekins. Bring 2 cups of water to a boil, and pour the boiling water into the ramekins, filling them 2/3 of the way full.
Immediately -BUT CAREFULLY- crack and lower the egg slowly into the hot vinegar water. Use oven mitts or a thick towel to transfer the ramekins into the microwave for 30 seconds, carefully (use a kitchen towel if the ramekin is hot) remove the ramekins.
Use a large spoon or slotted spoon to carefully and slowly, turn the egg over and then microwave for an additional 15 to 20 seconds.
Once the whites are set, use a slotted spoon to remove and drain on paper towel.
However, if you’re looking for the more traditional method to poach eggs CLICK HERE.
Build your salad by adding a few handfuls of power greens to a bowl. Top with the seared tomatoes and drizzle the leftover juices over top. Toast your favorite bread- not that you asked, but I’m using cranberry walnut bread from a local shop – it’s amazing! Cinnamon raisin would also be delicious. I really love the sweet with the savory combination. Cut the toast into cubes.
Arrange slices of avocado sprinkled with everything seasoning and lastly, top with the two quick-poached eggs.
And season with salt and pepper and any leftover tomato juicy goodness.
Grab a knife.
And break into that yolk.
The yolk and the juicy tomatoes act as the dressing.
Dig in. Enjoy. Thank me later.
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