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Mesclun Egg Salad

by Livestrong_Recipes  |  Jul 28, 2015

Mesclun Egg Salad
  1. PREP
  2. 12 m
  • COOK
  • 04 m
  • TOTAL
  • 16 m

When topped with a couple of eggs, a salad is a fantastic, protein-rich way to kick off the day.

INGREDIENTS

SERVES 1

  • 2 Pasture-Raised Grade A Organic Eggs
  • 1 tbsp Lemon Juice
  • 1 1/2 tsp extra-virgin olive oil
  • 1 1/2 cups Mesclun Salad Mix
  • 1 roasted bell pepper
  • 1/4 cup Red Onion
  • 1/3 medium avocado
  • 1/4 tsp sea salt
  • 1 pinch ground black pepper

DIRECTIONS

1 Spritz a large (PFOA-free) nonstick skillet with cooking spray and place over medium. Add the eggs and cook until desired doneness, such as sunny-side-up or over-easy, about 4 minutes.
2 Meanwhile, whisk together the lemon juice and oil in a medium serving bowl. Add the mesclun, roasted bell pepper, onion, avocado, and 1/8 teaspoon of the salt and toss to combine.
3 Top salad with the prepared eggs. Sprinkle with the black pepper and remaining 1/8 teaspoon salt.