You’ve always heard that breakfast is the most important meal of the day. Everyone says it. And it’s true! Your body needs something to jumpstart you into the day. 

Sometimes I just get sick of my toast or yogurt routine, and need to switch things up a little bit. That’s when salad for breakfast happens. Poached eggs are a yummy protein, and the warm runny yolk makes a delicious dressing for the greens when it breaks.

This is a total non-recipe, but worth posting because if you’ve never had it you’re missing out. It’s just so good. The kind of eggs you use definitely makes a difference. Quality cage-free organic eggs really do taste better. I can personally vouch for it. Feel free to get creative and pick your own toppings.

Makes enough for one egg salad, easily multiplied

1-2 eggs, poached

several handfuls greens of your choice (my personal favorite is arugula, pictured here is a blend of chopped sweet kale & spinach)

1/2 avocado, thinly sliced lengthwise

pickled onions

freshly ground salt & black pepper

olive oil

Poach eggs to your liking, I like my yolks pretty runny. While eggs are cooking, prepare bowl(s) of salad.

Chop up greens if needed, and add to bowl. Peel, pit, and slice avocado. Add sliced avocado and pickled onion to bowl. Place poached egg atop salad. Drizzle with olive oil. Finish with freshly ground salt & black pepper. Enjoy!