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.
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.
Add vinegar to a small ramekin. If making 2 eggs, use two separate ramekins, adding the same amount of vinegar. Bring 2 cups of water to a boil, and pour some of 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 th ramekins into the microwave for 30 seconds, safely (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.
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 and cut into cubes.
Arrange slices of avocado sprinkled with everything seasoning and lastly, top with the two quick-poached eggs. Season with salt and pepper.