EASY BREAKFAST SALAD
A simple, delicious breakfast salad with sautéed greens, roasted veggies and two fried eggs! You'll feel so good after starting your day with this combo of protein, healthy fat and veggies.
Provided by Brittany Mullins
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- Heat 2 teaspoons oil in a large skillet over medium heat. Once hot add onion and sauté for about 5 minutes.
- Add greens and roasted cauliflower and toss to combine. Sprinkle with sea salt. Cook, stirring often, 2 minutes or just until greens begin to wilt.
- Transfer veggies to a salad bowl and then crack two eggs into the same pan, adding a little more oil if needed. Cook eggs to desired consistency (I like mine sunny side up) sprinkle with salt and pepper and place on top of sautéed greens.
- Top bowl with microgreens, fresh dill and sliced avocado. Serve with more salt and pepper and hot sauce if desired.
Nutrition Facts : ServingSize 1 bowl, Calories 370 kcal, Sugar 3 g, Fat 29 g, Carbohydrate 13 g, Fiber 7 g, Protein 17 g
HEALTHY BREAKFAST SALAD
This Healthy Breakfast salad gives you a protein filled breakfast full of vegetables, nuts, and avocados.
Provided by Kristen Stevens
Categories Breakfast
Time 15m
Number Of Ingredients 11
Steps:
- Add the cucumber, cherry tomatoes, red pepper, avocado, basil, parsley, and nuts to a medium-sized mixing bowl. Add the olive oil, sea salt, and pepper and toss to coat.
- Heat the butter in a non-stick frying pan over medium heat. Crack the eggs into the pan and cook for 3-5 minutes, until done to your liking. Divide the salad between two plates and top each with an egg.
Nutrition Facts : ServingSize 1 serving = ½ of the recipe, Calories 458 kcal, Sugar 8 g, Sodium 414 mg, Fat 37 g, SaturatedFat 8 g, TransFat 1 g, Carbohydrate 24 g, Fiber 10 g, Protein 13 g, Cholesterol 174 mg, UnsaturatedFat 26 g
BREAKFAST SALAD
From the same trend that brought us avocado toast, the breakfasts served in Australian cafes often include bright vegetables arranged in eye-catching ways. Salad is definitely not part of the traditional American breakfast menu, but on a sunny morning the combination of chilled, crunchy greens; protein-rich cheese and eggs; and an eye-opening dressing is hugely appealing. This one was created at Carthage Must Be Destroyed, an airy (and slightly eccentric) Australian-style cafe hidden behind an unmarked entrance in Brooklyn. The chef and owner Amanda Bechara likes to leave the lettuce leaves whole to make it easier to eat with your fingers. (You can prepare the vegetables the day before, and skip marinating the feta if you must.) This would also make a lovely lunch.
Provided by Julia Moskin
Categories breakfast, brunch, lunch, salads and dressings, main course
Time 12h30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- A day before serving, marinate the cheese: Place feta in a small container with a tight-fitting lid. Add garlic clove and peppercorns. Pour in enough olive oil to just cover the cheese. Cover and refrigerate overnight.
- Wash and crisp the lettuce: Fill a deep bowl with very cold water, hold the lettuce heart by the stem, dip it in and swish it gently to loosen any dirt. Lift out and let drain upside down. Repeat with the other heart. Cut off the white stem ends and gently unfurl each romaine heart onto a large plate. Use your fingers to fluff and separate the leaves, but try to keep the natural formation intact.
- Squeeze half a lemon over each lettuce heart. Use a spoon to scoop chunks of avocado on top. Place tufts of sprouts among the romaine leaves. Place cucumber pieces and egg halves near the base of the lettuce. Add about 6 chunks of cheese.
- Liberally sprinkle the plate with flaky salt and black pepper, then splash on plenty of olive oil, making sure to hit the egg, cheese and avocado. (You can use the oil used to marinate the feta, if you like.) Tuck the herb leaves in among the lettuce leaves or just sprinkle them over the top. Place the remaining lemon halves near the egg halves.
- Serve with warm toast if you like. At the table, squeeze lemon over the salad and eat with a knife and fork, or with your hands.
Nutrition Facts : @context http, Calories 569, UnsaturatedFat 32 grams, Carbohydrate 35 grams, Fat 44 grams, Fiber 17 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 1666 milligrams, Sugar 8 grams
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