breakfast salad

breakfast salad w/ poached eggi love a good breakfast salad.  usually i’ll take whatever i have left in the fridge, throw it on some greens and poach an egg to top it.  this salad has dandelion greens, kale & sautéed mushrooms in a lemon-pomegranate vinaigrette. it’s topped with a poached egg, pomegranate seeds & chives!

BREAKFAST SALAD RECIPE serves 1

//directions:

  1. chop dandelion greens & kale. in a small bowl, squeeze lemon on them, massage & set aside.
  2. heat 1 tbsp butter over medium heat. add mushrooms & onions and saute ~10 minutes, or until mushrooms release their juices and onions become translucent.
  3. while those are cooking, poach egg in a separate saucepan.
  4. transfer greens to a plate and drizzle with 1 tbsp pomegranate juice, 1 tsp maple syrup and salt+pepper.
  5. top with mushrooms, onions & poached egg.
  6. garnish with pomegranate seeds and chives!

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