Breakfast Salad

Serves 4 | Prep Time: 15 minutes | Cook Time: 15-20 minutes

This came about because I wanted a bit more variety in my families breakfast routine. It’s a dish you can have any meal of the day. Add some smoked fish, a nice piece of beef or some chickpeas.

Ingredients

4 eggs
1 bunch rainbow Swiss chard, chopped
1 1/2 – 2 cups cooked quinoa
3 cups chopped romaine lettuce or a mix of baby spinach and arugula

(For the cider vinaigrette)

1/3 cup extra virgin olive oil
1⁄4 cup apple cider vinegar
1 clove garlic, micro planned
1/2 teaspoon Dijon Mustard
1⁄4 cup lightly packed oregano leaves

Suggested add ins:

Toasted almonds
Crunchy chickpeas (store bought)
Croutons
Pumpkin seeds
Sliced avocado

Chef Tips

Feel free to use any vinaigrette or sauce you want for this dish.
Some pea shoots or sprouts would be a nice delicious and healthy addition too.

Preparation

Step 1

Place eggs in a pot and cover with water. Bring to a boil. Turn off the heat and cover. Set a timer for 7 minutes. Place in ice water to stop the cooking process. Peel once cool to the touch. The yolk will be nice and jammy. If you want something more cooked go to 8 minutes.

Step 2

While your waiting on the eggs, sauté the Swiss chard in a skillet until barely wilted. Season with salt and set aside.

Step 3 (for the cider vinaigrette)

Combine the 1/3 cup of olive oil, cider vinegar, garlic, mustard and oregano in a medium bowl. Whisk until combined. Season with salt and pepper. Set aside

Step 4

In a large bowl mix together the quinoa, Swiss chard, and a few tablespoons of the cider vinaigrette. Season with salt and freshly ground black pepper. Mix and taste for seasoning adjusting with more vinaigrette or salt.

Step 5

Place quinoa mixture into bowls. Season the lettuces/greens in the same mixing bowl with a little more vinaigrette. Top each bowl with some greens and any of your add ins.