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BREAKFAST SALAD

A nourishing breakfast can never be a bad thing and this recipe has become quite popular at our house. I finally have my soft boiled eggs down to an art, and the rest of the dish is so simple that you whip up the whole thing in about 10 minutes. Easy, right?

I was eating my bowl of soft-boiled eggs, toast, and arugula and Abby remarked, "Hey, that's a salad."

Yes. Salad for breakfast.... 2012 here we come!

INGREDIENTS
  • one or two farm eggs (room temp)
  • one or two slices of your favorite bread for toasting
  • unsalted butter
  • handful of arugula leaves
  • sea salt
  • freshly ground black pepper

To bring your eggs to room temp, submerge them in a bowl of really warm (but not boiling hot) tap water.

Fill a small sauce pan with 3-4 inches of water. Cover pan with a lid and heat water on your stove top over a high flame.

Toss your bread in the toaster.

When the water is boiling, gently lower your eggs into the sauce pan, and set your timer to 5 minutes and 15 seconds. Adjust flame to achieve a nice simmer.  While the eggs are cooking, dump out the bowl of water that 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 eggs from the pot (using a slotted spoon is easiest) and immediately place 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 the buttery toast bits into a small bowl. Scatter arugula leaves over the toast.

Using a serrated knife, cut the top off of the egg. Scoop the egg out of the shell and place it on top of your toast and arugula. Sprinkle with good salt and some fresh ground pepper.


Enjoy!

Serves one. You can easily increase the all ingredients to feed as many as you wish.
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