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Wednesday, August 20, 2014

Breakfast Salad

What do you eat for breakfast? I know it's the most important meal of the day, but I'm the worst at it. I either skip it or eat leftovers while standing next to the fridge. But this breakfast salad might change my ways. It's easy and delicious (and would also make a great dinner). Erin of Yummy Supper shows us how it's done...

Breakfast Salad
by Erin Scott of Yummy Supper


This is the breakfast I could eat day after day and never grow tired of. A little buttered toast is always a good thing. Try adding soft-boiled egg with a nice runny yolk, giving yourself a delicious boost of protein. And then the greens…yes! They add a magical freshness and are the salad-y aspect of this killer breakfast bowl.

A breakfast salad can easily be whipped up in less than 15 minutes, and it’s an endlessly flexible template. All sorts of breads can be added to the mix—I use my favorite gluten-free loaf, but you could also use cornbread, a baguette, slices of whole wheat or a dark, seedy bread. You could even use steamed quinoa or creamy polenta instead—whatever strikes your fancy. While I love soft-boiled eggs, you can also poach or fry up an egg for this salad. And while I usually use arugula (I love the peppery kick), freshly snipped herbs like flat parsley and basil are also tasty, as are sautéed spinach and kale.

It’s no wonder this flexible, quick and nourishing dish is on such heavy rotation in our kitchen! I hope you enjoy it as much as we do.

Recipe: Breakfast Salad

What you'll need:

1 or 2 eggs
1 or 2 slices of your favorite bread for toasting {Gluten-free folks: I particularly like Canyon Bakehouse's seven grain bread, but any nice GF loaf will do}
Unsalted butter
Handful of arugula leaves, freshly chopped herbs or sautéed spinach or kale
Sea salt
Freshly ground black pepper

Bring the eggs to room temperature by submerging them in a bowl of really warm (but not boiling hot) tap water. Fill a small saucepan with three to four inches water. Cover the pan with a lid and set over high heat.

Pop the bread into the toaster.

When the water is boiling, gently lower the eggs into the saucepan, and set your timer for 5 minutes 15 seconds. Adjust the heat to maintain a nice simmer. While the eggs are cooking, dump out the bowl of water you used to warm your uncooked eggs. Refill the bowl with cold water and a few ice cubes. When the timer goes off, quickly remove the eggs from the pot (using a slotted spoon is easiest) and immediately place the cooked eggs in the ice water bath while you finish prepping the rest of your goodies. The eggs can rest here for a minute or so, until they are cool enough to handle.

When your toast is ready, butter it and tear it into pieces. Nestle buttery toast bits in a small bowl. Scatter greens over the toast. Gently remove the eggs from their shells and scoop onto the bed of greens and toast. Break the eggs in half and sprinkle everything with good sea salt and freshly ground pepper.
Thank you so much, Erin! Your blog and book are wonderful!

P.S. More recipes, including avocado toast and egg in a hole.

(Reprinted from “Yummy Supper” by Erin Scott. (c) 2014 by Erin Scott. By permission of Rodale Books. Thanks to Caroline Donofrio for helping with this series)

32 comments:

Kate said...

Breakfast salads are all the rage right now! Way to be hip! ;)

Michelle Panting said...

Gorgeous photos and a great-looking breakfast. Sounds like the perfect way to switch up my morning routine.

http://www.fullbellywornsoles.com

Silvia said...

I never thought of having salad for breakfast before. Even though breakfast is my favourite meal of the day and I love salads. It looks so yummy and that soft boiled egg...Is it morning already?!

Joanna Goddard said...

haha, kate, i didn't know that!

wanderlustywriter said...

I eat pretty much this exact meal ... for dinner. I think it's a very American thing to associate eggs with breakfast! My favorite is poached eggs over arugula with sauteed shittake mushrooms and shallots. And a glass of sauvignon blanc. It's amazing!

Brittany Fry @ The 26th of August said...

mmm this sounds and looks so good!!! I have never thought of having a salad for breakfast but I just recently started eating salads in the last year and am loving them. I am going to have to give this a try, saving to my favorites. Thanks for sharing!!!

girlnamedallyn said...

This looks so good! We're HUGE fans of a 6 minute, runny yolked egg (http://girlnamedallyn.wordpress.com/2014/05/26/egg-and-avocado-toast/), and since I tend to prefer savory breakfasts anyway, this looks like a winner. Of course, part of me thinks this would really be improved by some hot bacon dressing...

Ghazaleh said...

yum! also never thought of a breakfast salad! another delicious breakfast option, much less healthy: http://beautyandsass.com/2014/08/18/french-breakfast/

Jessica Adam said...

YUUMMMMM!!! I really need to get the ingredients to make gluten free bread in my machine. This one in your post looks so light and fluffy too! Every time I've tried gluten free bread it's dense and hard as a rock.

megan bachmann said...

yum! i want to make this for dinner! i'm very particular for breakfast (frosted mini wheats! - so unhealthy but so delicious).

Annie Citrine said...

HA! Guilty. As I read this I was eating left over Beef Stroganoff for breakfast. But to be fair I usually do make myself breakfast, but I'm in my third trimester and I was RAVENOUS when I woke up. I just couldn't wait the 5 minutes it takes to make an egg!

Ramsey said...

LOL, I'm glad to know that there's at least one other person in the world who eats leftovers for breakfast while standing next to the fridge. I'm not proud of it, but at least now I know I'm not unique!

Jodi said...

I'm a huge fan of a nice bowl of oatmeal; it's hearty, satisfying, and you can add whatever toppings (sweet or savoury) you have on hand! But dang, that looks seriously good.

H O N E Y said...

looks sooo yummy ♥

Kathryn Sutton said...

I'd never have thought to have salad for breakfast, but this sounds amazing. And a hundred times better than my current strategy of skipping it and then eating lunch at 11...

Kat x
http://thelondonplaybook.wordpress.com

Sarah said...

Looks delic and healthy. Definitely not what I had for breakfast. My meal seen here: http://fauxmadebysarah.blogspot.com/2014/08/food-52.html

Corinne D. said...

Delicious! And easy enough to make in the galley of a sailboat…

Any suggestions as to how to "gently" remove the egg from the shells? I used a small spoon after gently cracking the shell, but still managed to mangle the eggs. Perhaps just more practice?

jm said...

Looks delicious! I love arugula, but have never had it for breakfast before.

madiebaby said...

Nope, not for me. Eggs, yes. Salad for breakfast, no. Just can't do it.

Kenia Mazariegos said...

I just had lunch and shouldn't be feeling this hungry!Totally buying the book. XO

CinthyaG said...

I eat eggs for breakfast at least three times per week, and never just plain scrambled. They have to have flavor. I add scallions, zucchini, potaties, tomatoes, cilantro, etc. And I also eat eggs for dinner quite frequently because we eat Spanish tortilla all the time with salad on the side. If I make an omelet, we usually serve it with salad because that's the way our family did it growing up. Other times, we take the Mexican route, and make huevos rancheros, huevos ahogados - petty much Shakshuka, but with ancho sauce - or eggs with chorizo. We're pretty much ovomaniacs.

The other days, I eat avocado with tomatoes, olive oil, lemon, tea or coffee, a bit of cheese, and fruit.

I don't like cereal for breakfast or anything cold, really. I don't find cold food satisfying in the least, and cereal never fill me up.

CinthyaG said...

I'm sorry for the typos; it happens when your baby niece tries to type along with you :)

Vanessa said...

I first got the idea to have salad for breakfast last year. It's so good, I'm glad it's catching on!

Alice said...

Curry for breakfast. Every day if I could. I don't like sweet stuff in the morning. This recipe is right up my street. Shall try.

Nina Molayem said...

Trader Joes lentils, two eggs, either yogurt or hummus and pistachio. And, if I'm feeling fancy, leftover veggies. Its not much to look at, but its goooood.

Elizabeth Walker said...

Love breakfast salads! Great way to get some greens in early without the green smoothie.

www.adrian-james.com

candice said...

http://well.blogs.nytimes.com/2014/08/21/is-breakfast-overrated/

That'll help you feel better about not always getting breakfast. (:

Ekaterina Roshchina said...

Actually, may be breakfast is not that important - here's a recent piece from NYTimes! http://nyti.ms/1moayCa

On a side note, I love breakfasts! Sweet potato pancakes, crepes and waffles are my favorites, and I also like a quiche as a piece of a savory pie to start the day. And some fruits and coffee with lots of milk foam to finish! Basically, breakfast is my favorite meal :-)

Wendy Rylee said...

I like homemade vegetable soup for breakfast. Very easy and satisfying.

Erin said...

Salads are my favourite things and eggs are perfect for breakfast because they always fill me up!! :)
www.witteringteen.blogspot.co.uk

Celia said...

Looks yummy! But I'd poach the egg instead. Then there's no fiddling to get it out of the shell intact, which is much harder with a soft-boiled egg than with a hard-boiled one.

thefolia said...

We love pancakes in our nest. We blend whatever is handy, berries, apples, carrots, squash, sweet potato, pumpkin, and throw in a few superfoods. I am also a sucker for protein, like a fried eye or pork belly with sauteed green or veggies on a bed of rice cereal! Happy Nesting.

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