Salads aren’t just for lunch anymore. Personally, I am a huge fan of what I like to call The Breakfast Salad — a combination of any kind of leafy green, two eggs and a dollop of extra virgin olive oil. It gives me a hefty dose of protein which keeps my blood sugar stable, making me feel fuller for longer so that I can actually make it until lunch without grabbing a mid-morning snack. Not that I’m against mid-morning snacks (there’s a reason I like hobbits), but all that snacking often results in my pants not fitting which, frankly, sucks. The Breakfast Salad has the added benefit of some kick ass vitamins and minerals from the greens. I like arugula so these would be Vitamins A, K and C, which are all really good for your skin, along with a little calcium. And because you’re eating the greens in their raw form, you’re getting the full benefits. Cooking, even blanching, kills off some of a green’s vitamin power. Top this all off with olive oil, a great source of the kind of good fat that tames inflammation and prevents heart disease, and you are starting the day off right. Which makes me feel good since, let’s be honest, it’s pretty easy for things to go “to hell and a hand basket” fairly quickly when it comes to eating. You know, lunch on the go from the taco truck around the corner, and an afternoon candy pile up to boost the energy that’s taken a nose dive due to a lack of sleep. For me, The Breakfast Salad is like taking a multi-vitamin — not enough, but at least it makes me feel as if I’m doing something. Oh, and by the way, it tastes delicious so that always helps.
The Breakfast Salad
Ingredients
- 2 cups leafy greens arugula, spinach, kale, sorrel
- 2 eggs
- 1-2 t olive oil good quality
Instructions
- Toss your greens with your olive oil, and a hefty pinch of sea salt. I like Maldon for it's flakiness. Feel free to add more olive oil if needed.
- Prepare you eggs -- fried, poached, soft boiled. Keep the yolks a little runny as you want them to combine with the olive oil for the "dressing". Once the whites are solid, add the eggs to the greens and enjoy.