Breakfast Salad

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)

  1. Lucia says...

    Just tried this! (late to the party, I know :) I added lemon juice & it made it even more delicious! Next time, I’ll try simmering my eggs for a shorter time for the yolk to be more runny!

  2. We love pancakes in our nest. We blend whatever is handy, berries, apples, carrots, squash, sweet potato, pumpkin, and throw in a few superfoods. I am also a sucker for protein, like a fried eye or pork belly with sauteed green or veggies on a bed of rice cereal! Happy Nesting.

  3. Looks yummy! But I’d poach the egg instead. Then there’s no fiddling to get it out of the shell intact, which is much harder with a soft-boiled egg than with a hard-boiled one.

  4. I like homemade vegetable soup for breakfast. Very easy and satisfying.

  5. Actually, may be breakfast is not that important – here’s a recent piece from NYTimes!

    On a side note, I love breakfasts! Sweet potato pancakes, crepes and waffles are my favorites, and I also like a quiche as a piece of a savory pie to start the day. And some fruits and coffee with lots of milk foam to finish! Basically, breakfast is my favorite meal :-)

  6. Trader Joes lentils, two eggs, either yogurt or hummus and pistachio. And, if I’m feeling fancy, leftover veggies. Its not much to look at, but its goooood.

  7. Curry for breakfast. Every day if I could. I don’t like sweet stuff in the morning. This recipe is right up my street. Shall try.

  8. I first got the idea to have salad for breakfast last year. It’s so good, I’m glad it’s catching on!

  9. I’m sorry for the typos; it happens when your baby niece tries to type along with you :)

  10. I eat eggs for breakfast at least three times per week, and never just plain scrambled. They have to have flavor. I add scallions, zucchini, potaties, tomatoes, cilantro, etc. And I also eat eggs for dinner quite frequently because we eat Spanish tortilla all the time with salad on the side. If I make an omelet, we usually serve it with salad because that’s the way our family did it growing up. Other times, we take the Mexican route, and make huevos rancheros, huevos ahogados – petty much Shakshuka, but with ancho sauce – or eggs with chorizo. We’re pretty much ovomaniacs.

    The other days, I eat avocado with tomatoes, olive oil, lemon, tea or coffee, a bit of cheese, and fruit.

    I don’t like cereal for breakfast or anything cold, really. I don’t find cold food satisfying in the least, and cereal never fill me up.

  11. I just had lunch and shouldn’t be feeling this hungry!Totally buying the book. XO

  12. Nope, not for me. Eggs, yes. Salad for breakfast, no. Just can’t do it.

  13. jm says...

    Looks delicious! I love arugula, but have never had it for breakfast before.

  14. Delicious! And easy enough to make in the galley of a sailboat…

    Any suggestions as to how to “gently” remove the egg from the shells? I used a small spoon after gently cracking the shell, but still managed to mangle the eggs. Perhaps just more practice?

  15. looks sooo yummy ♥

  16. I’m a huge fan of a nice bowl of oatmeal; it’s hearty, satisfying, and you can add whatever toppings (sweet or savoury) you have on hand! But dang, that looks seriously good.

  17. LOL, I’m glad to know that there’s at least one other person in the world who eats leftovers for breakfast while standing next to the fridge. I’m not proud of it, but at least now I know I’m not unique!

  18. HA! Guilty. As I read this I was eating left over Beef Stroganoff for breakfast. But to be fair I usually do make myself breakfast, but I’m in my third trimester and I was RAVENOUS when I woke up. I just couldn’t wait the 5 minutes it takes to make an egg!

  19. yum! i want to make this for dinner! i’m very particular for breakfast (frosted mini wheats! – so unhealthy but so delicious).

  20. YUUMMMMM!!! I really need to get the ingredients to make gluten free bread in my machine. This one in your post looks so light and fluffy too! Every time I’ve tried gluten free bread it’s dense and hard as a rock.

  21. mmm this sounds and looks so good!!! I have never thought of having a salad for breakfast but I just recently started eating salads in the last year and am loving them. I am going to have to give this a try, saving to my favorites. Thanks for sharing!!!

  22. I eat pretty much this exact meal … for dinner. I think it’s a very American thing to associate eggs with breakfast! My favorite is poached eggs over arugula with sauteed shittake mushrooms and shallots. And a glass of sauvignon blanc. It’s amazing!

  23. I never thought of having salad for breakfast before. Even though breakfast is my favourite meal of the day and I love salads. It looks so yummy and that soft boiled egg…Is it morning already?!

  24. Breakfast salads are all the rage right now! Way to be hip! ;)