Fresh vegetables and herbs, the perfect fried egg and a side of fruit make this a healthy and satisfying meal.
I started embracing my green for breakfast when I was in college. I lived in the dormitories for two years and on most Saturday Morning I would have a track meet that I was competing in. I did my own research and decided the best way to maintain energy and endurance was by eating a really good breakfast. It was true!
I used to eat protein bars, on the bus, about 30 minutes before I needed to warm up. Then I wouldn’t eat until way later in the day. I can’t say I remember there being a major difference in my performance specifically, but I know that I felt better, no cramps or discomfort, and I knew I was treating my body better!
Now, we try to incorporate at least one kind of vegetable in our breakfast, whether it be avocado or some fresh herbs on eggs. Of course, there are days we don’t have anything fresh so we opt for oatmeal or some kind of healthy grain and fruit.
The picture with the breakfast essentials shows some of the components I usually have in the fridge that are super easy to add to any savory breakfast and how you end up with a breakfast salad!
I don’t like a completely cold meal, and this one happens to have warm eggs and sometimes we had some kind of natural meal like a local sausage (as shown below) or nitrate-free bacon.
Simple Breakfast Salad
- SERVES: 2
- TOTAL TIME: 15 MIN
2-4 organic eggs
2-4 handfuls fresh greens, kale or spinach are great
1/2 cup fresh herbs, chopped, parsley, cilantro, basil
5 bella mushrooms, sliced
4 green onions, sliced
4 radishes, sliced
1 avocado, sliced
3 tbs olive oil, divided
choice of breakfast meat, optional
fresh sprouts, optional for topping
fresh fruit, optional, for serving
If using kale, start by plating it and then drizzling 2 tbs of olive oil all over. Use your hands to message the oil into the kale until it’s darkened and reduced in size.
Now, if you’re choosing to eat this with some kind of breakfast meat, prepare that as well. Pictured above is some local, wild elk sausage we were able to get our hands on.
When all your vegetables are prepared, arrange them on a plate as you wish then make eggs.
Heat a skillet over medium-high eat then add remaining olive oil. Carefully crack your eggs into the pan so they are seperated. Optionally, make your favorite style eggs at this point but I love to use the yoke as a kind of dressing.
Allow eggs to sizzle and season with salt and pepper or to your preference. I like to let my eggs cook until the outsides are browned and crispy but the yolk is still runny, then I flip the egg, very carefully, and cook for a few more seconds to allow the white to fully cook.
Top your salad plate with your eggs, drizzle with hot sauce or eat as is and enjoy!
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