Who said you can’t eat salad for breakfast?
Our friend Pooja’s latest healthy recipe offering (using Vital Farms eggs of course) shows you how to eat seasonal greens and fruit for breakfast. Bon appetit!
Bitter Greens & Citrus Breakfast Salad w/Poached Vital Farms Eggs
This recipe is a fresh and healthy take on the traditional breakfast, just in time for the New Year and the New You! Using seasonal citrus in both the dressing and in the salad brings a sweet pop to this salad! Paired with the bitter taste from the radiccio and arugula, your taste buds will be pleasantly surprised. Add a few eggs to bring in some satisfying protein and you are off to a healthy start to your day and your year!
Yield: 2 servings
Total Time: 10 minutes
About 1/8 head of radiccio (“Radiccio di Chioggia”, the size of a grapefruit), chopped
Baby organic pre-washed arugula or baby mixed bitter greens
4 in long piece cucumber, peeled, sliced into ¼ inch half moons
1 small Satsuma orange or small regular orange, cut into wedges (supreme)
2 to 4 organic pasture-raised eggs, poached or over well (I use Vital Farms)
Tabasco sauce to taste
Fresh ground pepper to taste
2 slices whole grain bread, toasted, buttered (pasture butter preferred) (optional)
4 teaspoons fresh squeezed orange juice
4 teaspoons rice wine vinegar
4 teaspoons balsamic vinegar
¾ teaspoon Dijon mustard
2 teaspoons red wine vinegar
2 teaspoons extra virgin olive oil
Pinch sea salt
- Gently combine greens and orange wedges in mixing bowl. Pour dressing over salad and mix. Divide salad into two shallow bowls/plates.
- Place poached egg(s) on top and season with salt, pepper, and Tabasco to taste. If using poached eggs, serve with toast. Enjoy!