Free Recipe, Mediterranean 10mins Breakfast
Breakfast Salad with Egg & Salsa Verde Vinaigrette
Makes 1 serving
Who says salads are just for lunch? Start your day with a zingy Breakfast Salad with Egg & Salsa Verde Vinaigrette! Crisp greens, perfectly cooked eggs, and a bright, tangy salsa verde dressing come together for a refreshing twist on your morning meal. It’s a flavorful, vibrant way to kick off the day—healthy, delicious, and anything but boring!
INGREDIENTS
1 large egg
3 tablespoons salsa verde, such as Frontera brand
1 tablespoon plus 1 tsp. extravirgin olive oil, divided
2 cups mesclun or other salad greens
8 blue corn tortilla chips, broken into large pieces
½ cup canned red kidney beans, rinsed
¼ avocado, sliced
2 tablespoons chopped cilantro, plus more for garnish
INSTRUCTIONS
1. In small bowl, whisk together salsa, 1 Tbsp oil, and cilantro.
2. In a shallow dinner bowl, toss half of the mixture with the mesclun (or other greens).
3. Arrange avocado, beans, and chips on top of the salad. In a small nonstick skillet, heat the remaining 1 tsp oil over medium high heat.
4. Add the egg and cook for about two minutes, or until the white is set but the yolk is still somewhat runny.
5. Place the egg over the greens. If desired, add more cilantro and drizzle with the leftover salsa vinaigrette.
