Breakfast Salad with Poached Egg
Salad for breakfast? Yes! With a poached egg, it suddenly seems perfect. For more antioxidants and a nice, sweet crunch, try a sprinkle of pomegranate seeds. This project was in partnership with MSPC for UnitedHealthcare’s magazine Renew. Click here for the printable recipe.
Breakfast Salad with Poached Egg
Makes 2 servings
METHOD
Toss the greens, avocado, grapefruit and walnuts in a bowl. Poach eggs in a 2-quart saucepan of gently boiling water (see poaching tips below). Remove the poached eggs from the water with a slotted spoon and drain briefly on a paper towel.
Top each salad with an egg, season with salt and pepper, and drizzle with vinaigrette of your choice, or make your own.
Lemon Dijon Vinaigrette: Whisk together 2 tablespoons fresh lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon Dijon vinegar, 1/2 teaspoon honey, 2 tablespoons olive oil, and salt and pepper to taste.
INGREDIENTS
2 cups arugula, baby kale or spinach
1 avocado, cubed
1 pink grapefruit, peeled and cut into segments
1/4 cup toasted walnuts
2 large eggs
1/4 cup citrus vinaigrette
salt and black pepper to taste
TIPS
Poach like a pro:
Gently place the whole egg (shell on) into boiling water for 10 seconds.
Remove the egg with a slotted spoon and lower the water temperature to a gentle simmer.
Crack the egg into the simmering water, cover and poach for 1-2 minutes.
Remove with a slotted spoon.
How to toast walnuts in the oven:
Preheat oven to 350F. Line a rimmed baking sheet with parchment paper.
Arrange walnuts in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7-10 minutes.
Store in an airtight container for up to a week.
Click here for the printable recipe.
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