Bright, fresh and savory, this breakfast salad by Eating Bird Food is a great oatmeal alternative that makes you feel like you’re treating yourself from the moment you wake up. It’s an easy way to fit more vegetables into your diet, plus it’s full of healthy fats from the avocado and protein from the eggs. This breakfast salad has everything you need to take on the day.
Egg-Topped Sautéed Greens Breakfast Salad Ingredients Directions Heat 2 teaspoons oil in a large skillet over medium heat. Once hot add onion and sauté for about 5 minutes. Add greens and roasted cauliflower and toss to combine. Sprinkle with sea salt. Cook, stirring often, 2 minutes or just until greens begin to wilt. Transfer veggies to a salad bowl and then crack two eggs into the same pan, adding a little more oil if needed. Cook eggs to desired consistency, sprinkle with salt and pepper and place on top of sautéed greens. Top bowl with microgreens, fresh dill and sliced avocado. Serve with more salt and pepper and hot sauce if desired. Nutrition Information Serves: 1 | Serving Size: 1 salad Nutrition (per serving): Calories: 368; Total Fat: 29g; Saturated Fat: 6g; Monounsaturated Fat: 17g; Cholesterol: 372mg; Sodium: 237mg; Carbohydrate: 13g; Dietary Fiber: 7g; Sugar: 3g; Protein: 17g
