It couldn’t be easier – I grab a handful of tender mixed greens, spinach, and whatever else I have floating around the kitchen that sounds good. My favorite ingredients on the greens are tomato, avocado, and green onion. I drizzle a bit of olive oil, add a dash of salt and pepper, and two fried eggs. You heard me right – fried eggs. I’ve added hard boiled eggs if I’ve had them, prepared poached eggs, but I prefer eggs fried in a slight amount of butter or a drizzle of olive oil – and voila, a lovely, quick and easy breakfast that stays with me until lunchtime. Other toppings I enjoy are: a sprinkle of flax meal, grated cheeses such as manchego, feta, Cheddar, parmesan, crumbled bacon, dried cranberries or raisins, leftover steamed veggies, even sliced fruit and nuts. With this salad you can not only have a great breakfast, but lunch or light dinner, too. Let your imagination run wild - if it tastes good, chances are it will only enhance your salad.
With all the traveling I do, starting my day with a health-filled breakfast is not only important for the day ahead but for my overall health. Since we are not on vacation, but choose this nomadic lifestyle, we can't eat like we are on vacation! As the Italians say, buon appetito! – Have a good meal!
Michelle
Salad photo courtesy of the DaMClark's
