I know it sounds a bit odd to have a salad in the morning and maybe not the most appetizing thing to think about when you first wakeup. But to be fair, it's actually something you probably have seen on brunch menus. The french pair their poached eggs with fried lardon and a frisée salad for breakfast. And we all know the beautiful combination one yields from mixing a runny yolk with a tangy vinaigrette. So why not go french and elevate your morning eggs with a salad? If you want to start your day off right and feel good about the rest of the day, eat a salad! And I've got the perfect one for you to try out with your eggs. My version actually has an Italian twist to it because I am a huge fan of salami and prosciutto in the mornings. Instead of frying up sausages or bacon which can cause a big oily mess not to mention be a bit heavy to have on the regular, adding a few slices of salumi or prosciutto to my morning toast or eggs is a divine and chic way to add some flavorful protein to my breakfast.
So without further do...here is my second favorite healthy recipe of the month. This recipe is mostly about the simple dressing. Use this dressing to toss with any raw vegetables you prefer and top it off with a poached or fried egg. Then add a few slices of your favorite charcuterie, be it salami, proscuitto, coppa...
The best thing about eating a salad in the morning is it motivates me to continue to eat better throughout the day. And which point, that glass of wine in the evening feels extra special and deserving.
Breakfast Salad with Fried Eggs Italiano
Prep Time: 5 Minutes Cook Time: 2 Minutes
5 slices of salami
2 cups purple treviso and radicchio (or your choice of salad greens)
1 cup cherry tomatoes, cut into halves
1 tablespoon chopped parsley
1 tablespoon avocado oil
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon mustard (whole grain or dijon)
salt and pepper to season
Whisk all the ingredients for the dressing vigorously until full emulsified.
Pour over salad greens, tomatoes and parsley. Toss, taste and season with salt and pepper. Set aside.
Heat a non stick pan with avocado oil to medium heat and fry your egg (sunny side up) or to your liking.
Plate salad first, top with a few slices of salami or your favorite charcuterie. And finish with a fried egg on top.
Tip 1: To make this dish easier to eat, slice up the salami and toss with the salad before serving.
Tip 2: Serve with a side of whole grain toast and enjoy like an open face sandwich
Tip 3: Switch up the raw vegetables to add a different flare each week and even throw in a little cheese to amp up the flavor. Crumbled feta, mozzarella balls, shaved pecorino romano or ricotta salata are all beautiful additions to the salad!
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