If I ever own my own restaurant I will 100% be putting a breakfast salad on the menu. They are so underrated and can easily be adapted depending on what ingredients you have on hand. I prefer to keep mine simple, with 4 ingredients or less. I threw together this breakfast salad last week and was so excited because I finally perfected the jammy egg!
- 1 cup of arugula
- 2 soft boiled eggs
- 1/2 avocado
- 1 tbsp olive oil
- Himalayan Pink Sea Salt
- Cracked Pepper
- Bring a small pot of water to a boil. Once the water is boiling add in the eggs using a slotted spoon so they don't break. Set a timer for 6 minutes for a runnier yolk and 7 minutes for a firmer yolk. Remove from the water and place into a bowl with ice cold water. Let cool for 2-3 minutes then peel.
- In a bowl, add arugula (or greens of your choice) and sliced avocado.
- Once the eggs are peeled slice them in half and place on top of the greens. the eggs. Drizzle with olive oil then season with sea salt and freshly cracked pepper.
*If you make any of my recipes be sure to tag me @sullivanstreeteats so I can see all of your creations!
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