Get half a day’s worth of veggies first thing in the morning with a healthy and delicious spring breakfast salad topped with a maple vinaigrette and a runny poached egg!
Stop looking at me like that. I know what you’re thinking. Salad for breakfast? Yes, salad for breakfast. Why not? Nobody ever said you couldn’t have salad for breakfast. Plus it’s got an egg on it, so it’s a perfectly acceptable breakfast meal.
In an effort to get more protein for breakfast, I started making eggs just about every day. Sounds great in theory, until you get tired of eating eggs the same 3 ways, 7 days a week. So I decided to get a little more creative with my breakfasts. I love eating lots of veggies in the morning because the fiber keeps me full, so I thought, why not make a salad?
The key to making this breakfast salad, well, breakfast-y (besides the delicious poached egg on top) is incorporating traditional breakfast flavors. In this one, I used salty pancetta, crunchy granola and a maple syrup based dressing (just be sure to use 100% real maple syrup to make it work). I think crumbled chicken sausage would be excellent on it, too! But if you don’t dig meat with breakfast (or at all) then you can absolutely leave it out. Though the poached egg is mandatory, because lets face it, Everything is better with an oozing, runny egg.
And since you’re getting at least two full servings of veggies in this breakfast salad first thing in the morning, you know you’re starting your day off with a super-nutritious meal. You’ve got protein, veggies, and whole grains all in one. It will make you feel good throughout the day and keep you going until lunch. If you’re looking for a way to incorporate more vegetables into your diet, or just want to switch up your breakfast routine a little bit, I encourage you to try a breakfast salad! It may just become your new favorite thing!
Get half a day's worth of veggies first thing in the morning with a healthy and delicious spring breakfast salad topped with a maple vinaigrette and a runny poached egg!
- 2 tbsp pancetta, cooked and crumbled
- 8 asparagus spears, blanched
- Large handful baby spinach
- Large handful arugula
- 4 cremini or baby bella mushrooms, sliced very thinly
- 2 tbsp very thinly sliced red onion
- 2 tbsp shaved parmesan
- 1/4 cup savory granola
- 2 eggs, poached or fried over-easy
- 1 tsp maple syrup
- 1 1/2 tsp olive oil
- 1 1/2 tsp apple cider vinegar
- Pinch salt and freshly cracked black pepper
- Cook pancetta in a small skillet. Drain and set aside.
- Wash a cut asparagus into 2-inch pieces. Boil 2 cups of water in a saucepan. Add asparagus spears and boil for 1 minute until bright green. Remove asparagus with a slotted spoon and immediately place into a bowl of ice water to stop cooking process. Drain.
- Whisk dressing ingredients in a small bowl.
- In a large bowl, combine spinach, arugula, mushrooms, onions, and asparagus. Add dressing and toss it all together. Divide between two plates or bowls. Top each with granola, pancetta, and parmesan.
- Use same pot of boiling water to poach eggs: Add a splash of vinegar to gently boiling water. Using slotted spoon, stir water rapidly in a circle to create a swirling motion with water. Gently crack eggs, one at a time into boiling swirling water. Cover and let cook for about 1 minute for a runny yolk or 2-3 minutes for a more solid yolk. Remove eggs from water with slotted spoon.
- Place a poached egg on top of each salad and serve immediately