Per Serving: $1.25
All-time favorite breakfast right here.
I mean, so far, obviously.
I’ve never been one of those OMG breakfast people (see: Zac), and normally when it comes to pancakes and bacon and waffles I could kind of take it or leave it. Eggs and I, however, well that’s a different story entirely.
Eggs are my real friends. THEN my dad recently showed me his awesome tip for the perfect fried egg. Poached eggs can move on outta the way for this much easier method. (Just cover the pan and cook until the whites are set. It’s done when the bright orange yolk is slightly opaque. The yolk will remain perfectly runny.)
And since Japan has some of the best-tasting eggs I’ve ever had, I’m always looking for ways to enjoy them without relying on delicious crusty bread, biscuits, and english muffins every day. All hail: THE BREAKFAST SALAD.
I didn’t invent this idea. But I didn’t copy anyone else either. It was born of busy, rushed mornings, with no acceptable granola in sight. <–Full disclosure, I originally typed site. Awesome.
You can shake things up with all kinds of different ingredients, but these are the main 4 ingredients. I recommend making your own ”sausage” ahead of time and storing it in the fridge/freezer for when the breakfast salad craving strikes.
Some of my favorite toppings? Avocado, feta cheese, a drizzle of balsamic, and Mediterranean vegetables.
(For vegetarian version: omit sausage. For Paleo version: omit cheese.)Print
- 1 bunch mizuna (or about 3 cups arugula, spring mix, etc.)
- 4ish oz/100 grams sausage (or homemade breakfast sausage)
- 6–8 cherry tomatoes
- 4 eggs
- optional: feta, parmesan, avocado, balsamic, roasted vegetables, fresh basil
- First things first: wash your greens! I like to get this out of the way so they can dry while I’m cooking.
- Start by cooking the sausage in the pan over medium-high heat. My favorite method is to crumble it first. (I normally make homemade breakfast sausage though!)
- Remove sausage from pan and add the cherry tomatoes. Stir these around occasionally until they start to burst. Remove from pan and set aside.
- Reduce heat to medium/medium-low and crack 4 eggs into the pan. (First add a touch of butter or oil if needed.) Top with a little salt & pepper, then cover and cook over medium-low heat for about 2 minutes, or until the white part over the yolk becomes opaque. (Or just cook to your liking!)
- Shake any excess water from the greens and plate them, then top with the eggs, sausage, and cherry tomatoes. Sprinkle with cheese, or add your favorite toppings and serve!
- Category: Breakfast