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This nutritious morning meal is quick to prepare. Breakfast egg with Mixed Green Salad, fresh blackberries and lemon salad dressing. Enjoy them at home or on the go.
Breakfast egg with Mixed Green Salad
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2
Ingredients
- Salad Ingredients:
- 2 cups Microgreens
- 1 cup Baby Red Chard
- 1 cup Cilantro
- 1 cup Canned Red Beans quickly wash to remove salt residue
- 1 cup Fresh Blackberries or any berries of your choice
- 1 whole medium Acorn Squash sliced
- 1 tablespoon Olive Oil
- 1/3 teaspoon of Salt
- A pinch of ground Black Pepper
- 1/2 teaspoon Lemon Zest
- teaspoon Note : You may also use 1/2 ground lemon pepper . Product recommendation : Ground Lemon Pepper from Trader's Joe. no salt and no sugar
- 2 fresh eggs
- Lemon Salad Dressing Ingredients:
- 1/2 teaspoon grated Lemon Zest
- 2 tablespoons fresh squeezed Lemon Juice
- 1 teaspoon Honey
- 1/2 teaspoon Dijon Mustard
- 1/4 teaspoon Sea Salt
- 4 tablespoons Olive Oil
- A pinch of ground Black Pepper to taste
Instructions
- In a mixing bowl, place sliced acorn squash and rub with salt, black pepper, lemon zest and olive oil.
- Preheat the grill to medium high then place the squash on the grill. Cook the squash until it softens and shows slightly darker color..
- To cook a sunny side up egg : Crack the egg into a small bowl, and in a nonstick skillet set over medium-low heat, spray skillet with olive oil cooking spray and gently pour in the egg.
- Cook until the white is opaque and the yolk has set for about 1-2 minutes.
- For salad dressing : In a small bowl, whisk all salad dressing ingredients until well blended and dissolved.
- On a salad plate, arrange and mix micro greens, baby red chard, cilantro, red beans, blueberries, acorn squash and sunny side up egg. Drizzle with salad dressing.
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14 Comments
marianne
Mar 13, 2016 at 1:01 pmI love eggs for breakfast and have never considered mixing one with a salad. Looks intriguing.
BluKatDesign
Mar 13, 2016 at 1:58 pmBeautiful! Would make a great brunch 🙂
Michelle Gwynn Jones
Mar 13, 2016 at 5:35 pmIt loos good. And it sounds good except for the egg. I just can’t stand poached eggs, actually most eggs, but I love the berries.
Elizabeth O.
Mar 13, 2016 at 7:33 pmI’m used to hard boiled eggs in salads, so this is definitely a good change from that. I love a good breakfast, especially when the ingredients are light and not so filling! Thanks for sharing this recipe!
Kendra
Mar 13, 2016 at 9:49 pmI love salads and yours looks delicious and beautiful!
mskathykenny
Mar 13, 2016 at 10:37 pmNow that is one salad I’d consume immediately. Picture was so beautiful it’s a sin to eat it but a bigger one to let it go to waste.
victoria
Mar 14, 2016 at 1:23 amYour salad was really look delicious and It’s cute with eggs. I love to try this for my hubby
Rosey
Mar 14, 2016 at 4:48 pmIt’s a really great looking salad. I mean really it looks fantastic. It’d be nice to serve for guests.
Marielle Altenor
Mar 14, 2016 at 7:48 pmCan you be my personal chef? Please with cherry on top! This egg and mixed green salad sure beats my usual toast and coffee lol
poshjournaladmin
Mar 15, 2016 at 1:28 amCome to San Diego 🙂
jenjen (@existingJEN)
Mar 15, 2016 at 8:31 amLooks very deli!
Jojo Vito
Mar 16, 2016 at 5:36 amthis is such an adorable salad. I would love having this anytime of the day 🙂
shoppingduck
Mar 16, 2016 at 8:39 amLooks delicious! I like the variety and would be perfect for lunch or dinner too!
thalia
Mar 22, 2016 at 12:15 amthis is such a beautiful salad – loving the use of edible flowers in it.