The Most Versatile Breakfast Salad

The Most Versatile Breakfast Salad

Serves 2


½ medium shallot, thinly sliced 
6-7 ounces greens of choice (frisée, arugula, kale, butter lettuce, etc) 
1 handful soft herbs of your choice (parsley, cilantro, dill, etc)
¼ cup toasted nuts or seeds (sunflower, sesame, pepita, hazelnut, etc) 
Juice from ½ lemon
2 tablespoons olive oil 
Flaky salt


Combine all ingredients with a pinch of flaky salt, and toss to combine. Note: if using kale or another hearty green, massage the leaves with the lemon juice and salt before tossing with the shallot, herbs, nuts, and oil. 


To Serve 

Yogurt or Garlicky Whipped Feta (see below)
1-1 ½ cups cooked grains of your choice (rice, farro, barley, quinoa, etc)
1-2 eggs per person, poached or fried 
Cooked bacon or Mushroom Bacon, optional (see below)
Flaky salt 

To serve, spread yogurt or whipped feta on the base of a bowl or plate, and spoon some of the grains on top. Add the greens, scatter the bacon, if using, and top with the poached egg. Sprinkle some salt on the egg, and enjoy immediately, mixing everything together as you go. 

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