What do you eat for breakfast? I know it’s the most important meal of the day, but I’m the worst at it. I either skip it or eat leftovers while standing next to the fridge. But this breakfast salad might change my ways. It’s easy and delicious (and would also make a great dinner). Erin of Yummy Supper shows us how it’s done…

Breakfast Salad
by Erin Scott of Yummy Supper

This is the breakfast I could eat day after day and never grow tired of. A little buttered toast is always a good thing. Try adding soft-boiled egg with a nice runny yolk, giving yourself a delicious boost of protein. And then the greens…yes! They add a magical freshness and are the salad-y aspect of this killer breakfast bowl.

A breakfast salad can easily be whipped up in less than 15 minutes, and it’s an endlessly flexible template. All sorts of breads can be added to the mix—I use my favorite gluten-free loaf, but you could also use cornbread, a baguette, slices of whole wheat or a dark, seedy bread. You could even use steamed quinoa or creamy polenta instead—whatever strikes your fancy. While I love soft-boiled eggs, you can also poach or fry up an egg for this salad. And while I usually use arugula (I love the peppery kick), freshly snipped herbs like flat parsley and basil are also tasty, as are sautéed spinach and kale.

It’s no wonder this flexible, quick and nourishing dish is on such heavy rotation in our kitchen! I hope you enjoy it as much as we do.

Recipe: Breakfast Salad

What you’ll need:

1 or 2 eggs
1 or 2 slices of your favorite bread for toasting {Gluten-free folks: I particularly like Canyon Bakehouse’s seven grain bread, but any nice GF loaf will do}
Unsalted butter
Handful of arugula leaves, freshly chopped herbs or sautéed spinach or kale
Sea salt
Freshly ground black pepper

Bring the eggs to room temperature by submerging them in a bowl of really warm (but not boiling hot) tap water. Fill a small saucepan with three to four inches water. Cover the pan with a lid and set over high heat.

Pop the bread into the toaster.

When the water is boiling, gently lower the eggs into the saucepan, and set your timer for 5 minutes 15 seconds. Adjust the heat to maintain a nice simmer. While the eggs are cooking, dump out the bowl of water you used to warm your uncooked eggs. Refill the bowl with cold water and a few ice cubes. When the timer goes off, quickly remove the eggs from the pot (using a slotted spoon is easiest) and immediately place the cooked eggs in the ice water bath while you finish prepping the rest of your goodies. The eggs can rest here for a minute or so, until they are cool enough to handle.

When your toast is ready, butter it and tear it into pieces. Nestle buttery toast bits in a small bowl. Scatter greens over the toast. Gently remove the eggs from their shells and scoop onto the bed of greens and toast. Break the eggs in half and sprinkle everything with good sea salt and freshly ground pepper.

Thank you so much, Erin! Your blog and book are wonderful!

P.S. More recipes, including avocado toast and egg in a hole.

(Reprinted from “Yummy Supper” by Erin Scott. (c) 2014 by Erin Scott. By permission of Rodale Books. Thanks to Caroline Donofrio for helping with this series)