Sunday, August 7, 2016

Secret Recipe Club: Breakfast Salad

Time for Secret Recipe Club. This month I had Terri with Our Good Life as my blog. It was a lot of fun. Terri is a retired principal. My kids start school this week, so this seemed like the perfect time to peruse her blog (she even has some teacher appreciation gifts on her blog if you're interested).

I clicked on this recipe because my Japanese sister-in-law is always eating things like vegetables for breakfast and it always seems like such a lovely, healthy idea. But then when breakfast comes I'm like, "Pass the starch please." So, yes, I clicked on the recipe with good intentions. I stayed on the recipe, however, because it was similar in mood to this amazing lunch I've been making all summer with avocado, egg, and toast. I figured if I could eat a version of that meal for breakfast, then that my life would be pretty much perfect. And it is.

This simple meal is satisfying on so many levels. It's beautiful, colorful, with the right balance of salt and acid. It's hearty yet healthful; protein-rich, with good fats and vitamins. It's not expensive either (though it looks like it should be).

Breakfast Salad
adapted from Our Good Life
Serves: 2
Prep and cook time: 5-10 minutes
Cost: $2.55
avocados: $2.00, eggs: .20, cilantro: .15, lemon: .20

Note: I didn't really measure because I'm evil like that. It still turned out great. I think that I used a bit less cilantro and a bit less salt than called for. Also, I was completely lazy in making the dressing for this and basically just tossed everything in and it was good. The moral of the story being that this recipe is good enough to be lazy with. Sounds like a winner to me.

2 medium, ripe avocados
2 eggs
1/2 C chopped, fresh cilantro
1 small clove garlic (I omitted because I didn't have any and didn't think powder would be the same, but it would have been amazing with it; that said, if you need to spare your breath for kissing or something, it was also amazing without)
1 tsp sea salt
1 medium lemon, juiced (you're just going to use the juice)
dash of red pepper flakes

Dice the avocado. Then throw in the chopped cilantro and chopped garlic. Add salt and lemon juice, and red pepper flakes. Note: In the original recipes she mashed the cilantro, garlic and salt with a pestle and mortar then combined with olive oil. I seriously just tossed it all in and it was fantastic.

Now cook up your egg. Terri poached hers, but I just cooked mine over easy. Note: While I'm being truthful about how completely lazy I am and how this recipe still came out gloriously, let me say that I started cooking the egg while preparing the other ingredients. I'd intended to have it with just a bit of a runny yoke, but got it cooked till it was firm. It was still amazing with the other ingredients. I'm craving it as I type.




  1. This breakfast will be perfect on my new eating plan. Can't wait for Phase 3 on Friday so I can try it!

  2. I LOVE the idea of a breakfast salad! A wonderful way to start the day off right!

  3. I love this dish and am so glad you featured it. For a bit more punch, you can serve it over a bed of spinach (raw or sauteed) and it is divine. Thanks for the most excellent post about my blog!

  4. This breakfast salad looks wonderful, and I'm definitely liking how you don't have to measure anything or be totally precise in the method. :)

  5. This sounds like the perfect breakfast. Always love avocados and eggs for breakfast but never thought of tossing it together with such a tasty dressing. Great idea!



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