Egg Breakfast Salad

This Egg Breakfast Salad is amazing and so quick and easy to make…the ingredients are always available and breakfast will be ready in no time. Add extra protein and turn the salad into a meal in a bowl:
• Add crumbled feta, goat cheese or blue cheese for a delicious tang.
• Add dry roasted unsalted sunflower seeds for a delicious and nutritious crunch.
Ingredients – Salad:
1 Cup of Butter Lettuce or Romaine Lettuce
1 Egg Soft Boiled or Hard Boiled
¼ Cup Cherry Tomatoes, sliced in halves
1 Small Avocado, thinly sliced
1 – 2 Tablespoons of Feta Cheese, crumbled
Ingredients – Dressing:
1 – 2 Teaspoons Extra-Virgin Olive Oil
1 – 2 Teaspoons of Lemon Juice or Balsamic Vinegar
Sea Salt, to taste
Ground Black Pepper, to taste
1) In a small pot, bring the water up to a boil, then lower it to a simmer. Add the egg to the pot, and then begin timing for seven minutes for a soft boiled egg and 10 minutes for a hard boiled egg. Remove the egg from the pot and place under running cool water for 30 seconds.
2) In a bowl, whisk oil, lemon juice or balsamic vinegar, salt and pepper.
3) Add dressing, lettuce and tomatoes and toss gently. Place on plate.
4) Sprinkle cheese, add avocado and egg. Serve immediately.
Serves: 1
Active Time: 5 minutes
Total Time: 10 minutes
Level: Easy

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