Breakfast egg with Mixed Green Salad

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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Author: Posh Journal

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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