Happy New Year! I’m currently viewing my mornings as a time to reboot from the indulgences of the holiday season. This recipe is one of my go-to’s when the days are busy but I’m craving a dose of clean sustenance. Yes, technically it’s a breakfast salad (which we always think is a good idea), but it’s really nothing more than a quick assemblage of ingredients that I pretty much always have on hand. And it never fails to be exactly what I need on mornings when I need something that’ll carry me through to lunch but lack the brain space for meal-invention. Keep scrolling for the recipe.

This recipe gives you the foundation for pretty much any breakfast salad. Feel free to use whatever green you have on hand – kale, tiny gem lettuces, rainbow chard, spinach, etc. For the toppings, I always include an egg or two, something with crunch (radish or cucumber – and a nut or seed) and whatever else you have on hand. This is the perfect way to use leftover grains or veggies that aren’t enough for a whole meal but beg not to be thrown away. If you don’t stray from dairy, a shaved parmesan or pecorino would be amazing on this and, as always, avocado makes everything better.

Arugula Breakfast Salad with Toasted Pistachio, Radish & Soft Eggs (serves 2) Gluten-free, Dairy-free

Serves 2

ingredients


  • 2-4 large eggs
  • 3 large handfuls wild arugula
  • 2-3 radishes or 1 small watermelon radish, sliced in matchsticks
  • 1 small handful toasted pistachios, roughly chopped
  • Leftover quinoa or any other grain, about 1/3 cup or a couple spoonfuls
  • 1 small lemon
  • Extra virgin olive oil, to taste
  • Flaky sea salt, to taste
  • Freshly ground pepper
instructions


  1. Fill a saucepan with water (enough to cover a couple eggs) and bring to a boil. Reduce heat slightly and slowly submerge eggs, one at a time. (*I use 1-2 eggs per serving, depending on how hungry I am). Cook at a roiling boil for exactly 6 1/2 minutes (less, if you like a softer egg, and more, if you like it harder). In the meantime, prepare an ice bath.
  2. In a medium serving bowl, add arugula, radishes, toasted pistachios and leftover quinoa (or whatever else you have on hand). Squeeze the juice of about one lemon over top and a drizzle of olive oil. Toss everything together until well combined. Season with flaky sea salt and freshly ground pepper.
  3. Once eggs are done cooking, add to ice bath for a couple minutes. Then, shell the eggs and halve them overtop the salad. Divide into bowls and serve immediately.
5 comments
  1. 1
    Rachael | January 5, 2017 at 7:43 am

    Sounds very yummy indeed!

    Rachael xx.
    theteacozykitchen.blogspot.co.uk

    Reply
  2. 2
    Jennifer Rose Smith | January 5, 2017 at 7:47 am

    I want to eat this NOW.

    Reply
  3. 3
    keith | January 5, 2017 at 7:50 am

    Sounds very yummy indeed!

    Reply
  4. 4
    Joy | January 6, 2017 at 4:26 am

    Great way to start my day with greens and eggs. I am going to try the recipe this weekend. Thank you for sharing

    Reply
  5. 5
    Ewa | June 23, 2017 at 12:38 pm

    Looks yummy, I love the photos

    Reply
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