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Make-Ahead Vegetarian Breakfast Salad with Eggs

by Livestrong_Recipes  |  Aug 6, 2015

Make-Ahead Vegetarian Breakfast Salad with Eggs
  1. PREP
  2. 12 m
  • COOK
  • 05 m
  • TOTAL
  • 17 m

Salad for breakfast? Yes! Think of this as a deconstructed, fresh veggie omelette. Recipe courtesy of Jackie Newgent, RDN.

INGREDIENTS

SERVES 1

  • 1 tbsp Lemon Juice
  • 1 1/2 tsp olive oil
  • 1/2 cup avocado
  • 3/4 cup Grape Tomatoes
  • 1/4 cup Red Onion
  • 1 1/2 cups Arugula, Baby
  • 1/8 tsp sea salt
  • 2 Large Free Range Eggs
  • 1/8 tsp Black Pepper

DIRECTIONS

1 Whisk together the lemon juice and oil in a serving bowl. In order, top with the avocado, tomatoes, onion, and arugula. Do NOT toss to combine. Cover and chill overnight.
2 In the morning, toss the salad to combine. Sprinkle with the salt.
3 Spritz a large (PFOA-free) nonstick skillet with organic cooking spray and heat over medium. Add the eggs and cook until sunny-side-up or desired doneness, about 4 to 5 minutes.
4 Place the eggs on the salad. (Alternatively top the salad with sliced hard-boiled eggs.) Sprinkle with the black pepper.
5 Photo credit: Jackie Newgent, RDN.