Eggs Over an Easy Salad
Most people haven't been too receptive of my new "salad for breakfast" obsession -- if you think I'm crazy, take it up with the French. I first had a "fried" egg over a salad in Marseilles, France. I, too, was weary of the idea, but as it turns out, the way the creamy yolk covered the greens was better than any salad dressing I had ever tasted.
You'll Need:
1 teaspoon olive oil
1 whole egg + 1 egg white2-3 cups leafy greens
1-2 roasted red peppers
any other toppings you like on your salad*
Here's How:
1. Preheat the olive oil in a non-stick pan over medium-high heat. Use a paper towel to evenly coat the pan with the oil. Pour the eggs and cover with the top of another pan. Cook until the egg is done to your liking. This is for a not fried, fried egg.
2. Arrange your greens and salad toppings in a bowl, and top with the cooked egg. Pair with a slice of whole grain toast.
*Suggestions:
chopped tomatoes
diced avocado
reduced-fat feta cheese crumbles
black beans from a can, rinsed and drained
diced cucumbers
matchstick carrots
diced Canadian bacon
1 teaspoon olive oil
1 whole egg + 1 egg white2-3 cups leafy greens
1-2 roasted red peppers
any other toppings you like on your salad*
Here's How:
1. Preheat the olive oil in a non-stick pan over medium-high heat. Use a paper towel to evenly coat the pan with the oil. Pour the eggs and cover with the top of another pan. Cook until the egg is done to your liking. This is for a not fried, fried egg.
2. Arrange your greens and salad toppings in a bowl, and top with the cooked egg. Pair with a slice of whole grain toast.
*Suggestions:
chopped tomatoes
diced avocado
reduced-fat feta cheese crumbles
black beans from a can, rinsed and drained
diced cucumbers
matchstick carrots
diced Canadian bacon
