Salad: Simple Breakfast

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.

For this Simple Breakfast Salad Set out:

• olive oil spray
• cherry tomatoes
• kosher salt
• black pepper
• red pepper flakes (optional – but flavor-packed!)
• white vinegar
• eggs
• power salad greens (a blend of baby spinach, mizuna, chard and baby kale)
• avocado
• everything seasoning

The seared tomatoes are what MAKES this salad.

They mingle with the runny yolk, creating the “dressing” for the salad. Deeply 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 short 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.

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 go-to bread- not that you asked, but I’m using cranberry walnut bread from a local shop – it’s memorable! Cinnamon raisin would also be satisfying. I genuinely 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 short-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.

I know!

Dig in. Enjoy. Thank me later.

Enjoy! And if you give this Simple Breakfast Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!