Healthy Poached Egg Breakfast Salad Recipe
| 20 minutes
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Start your morning the healthy way with this easy poached egg summer garden breakfast salad recipe. Packed with fresh, nutrient-dense vegetables and a perfectly poached egg, this salad is not only delicious but also anti-inflammatory. It’s the perfect choice for a wholesome breakfast that will keep you energized and satisfied throughout the day.
Healthy Poached Egg Breakfast Salad Recipe
Start your morning the healthy way with this easy poached egg summer garden breakfast salad recipe. Packed with fresh, nutrient-dense vegetables and…
Health Info
Healthy Poached Egg Breakfast Salad Recipe
Description
Start your morning the healthy way with this easy poached egg summer garden breakfast salad recipe. Packed with fresh, nutrient-dense vegetables and a perfectly poached egg, this salad is not only delicious but also anti-inflammatory. It’s the perfect choice for a wholesome breakfast that will keep you energized and satisfied throughout the day.
Ingredients
- 1 cup spinach blended or julienned
- 1/2 cup basil leaves julienned, plus extra for garnish
- 1 large zucchini 2 1/2 cups zoodles
- ½ red onion thinly sliced (optional)
- 2 tbsp garlic cloves minced
- 4 cherry tomatoes halved
- 4 eggs poached
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar optional
- 2 tbsp fresh lemon juice optional
- Salt and pepper to taste
Instructions
Prepare the Cherry Tomato Marinade:
- If you want a pesto-style finish: Blend together olive oil, minced garlic, and spinach until smooth. If you prefer a simpler version, combine the olive oil, minced garlic, and julienned spinach in a bowl.
- Mix with halved cherry tomatoes, julienned basil leaves, crushed red pepper flakes, salt, and freshly ground black pepper.
- Cover the bowl with plastic wrap and let it sit at room temperature for at least a few minutes or up to 4 hours to allow the flavors to meld.
Prepare the Zoodles:
- Peel the zucchini into strips, then slice into fine julienne strips, or use a spiralizer to create the zoodles.
- Bring a large pot of salted water to a boil. Blanch the zucchini noodles for about 30 seconds, just until slightly softened. Drain and place on a paper towel or in a strainer to release any excess moisture.
Cook the Eggs:
- First, cook your eggs. For poached eggs, heat water in a small pot over medium-high heat and add a splash of vinegar. Once the water is boiling, crack your egg into the water, then turn the heat off completely. Let the egg sit in the water for 4-5 minutes until the white is set but the yolk remains runny. If poached eggs aren’t your favorite, feel free to substitute with hard-boiled eggs.
Assemble the Salad:
- Toss the zoodles with the cherry tomato marinade in a large bowl.
- Divide the salad evenly between two plates and top each serving with a poached egg.
Serve:
- Garnish with extra basil leaves, a drizzle of balsamic vinegar and fresh lemon juice if desired, and season with salt and pepper to taste.