The Breakfast Salad I’m Obsessed With
When I was in Tennesse a few weeks ago our hotel had the most delicious salad on the breakfast menu. I loved the idea of starting my day off with greens like this as it really sets the tone for the day and checks a few veggies off your nutritional list. This would be so beautiful at a brunch or could definitely be used for any meal of the day as it’s quick and easy. Pictured here is the salad with my favorite blueberry muffin and a delicious cappuccino. Keep reading for the how to!
Ingredients:
This serves one but you can multiply ingredients depending on how many you’re serving!
2 eggs
2 cups arugula
1/2 avocado sliced
shaved pecorino romano - about 4-5 slices
1/4 lemon
olive oil
apple cider or white vinegar for poaching eggs
salt and pepper
Method:
bring a sauce pan with water and a good lug of vinegar to boil. Drop in 2 eggs and poach for 2+ minutes. If you need some guidance on how to perfectly poach eggs, check out this post here!
prep other ingredients while your eggs are cooking.
using whatever salad bowl you prefer, layer the arugula, avocado slices, and pecorino romano. Drizzle with olive oil and a good squeeze of lemon.
Drain eggs and place them on top of salad. Sprinkle with flakey sea salt and fresh ground pepper.
Enjoy! I love serving this salad with a delicious muffin like the blueberry one here and cappuccino on the side. It’s really breakfast perfection!
I hope you enjoy this as much as I do! I try to add veggies into my meals in various ways each day. I particularly love this if I know later in the day I’m going to have a hard time getting my greens in so this is a great way to kick things off. If you make this and love it, be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!
xx, Ashley