And Iām not going to tell you how to live your life, but should you happen to have a slice of bread or pita lying around that is going (or is) stale, break that bad boy up into large chunks, dress it in a spritz of oil and some seasoning, toast it up nice and crispy, and toss it into the mix.
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Breakfast salad is in my regular rotation, though what I add to it will generally depend on what I have on hand. The staples are always greens (spring mix, arugula, or spinach if I don’t have either) dressed in champagne vinegar with soft-boiled eggs on top, but sometimes itās bacon instead of salmon, parmesan shreds instead of goat cheese, sautĆ©ed mushrooms instead of tomatoes, etc etc. No need for a ārealā dressing, the vinegar mixes with that golden, gooey yolk and it is perfection.
And Iām not going to tell you how to live your life, but should you happen to have a slice of bread or pita lying around that is going (or is) stale, break that bad boy up into large chunks, dress it in a spritz of oil and some seasoning, toast it up nice and crispy, and toss it into the mix.
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* Spring mix (22g) = 5 cal.
* Tomato (99g) = 18 cal.
* Dash of champagne vinegar
* 2 large eggs, soft-boiled = 155 cal.
* Avocado (19g) = 32 cal.
* Pickled red onion = 30 cal.
* Smoked salmon (29g) = 41 cal.
* Crumbled goat cheese (9g) = 23 cal.
Looks delicious!
Oof this looks good. Had never thought of a breakfast salad but will definitely be adding to my rotation