Whenever I eat salad for breakfast, I can’t help but feel a little smug. A goofy voice in my head starts singing my own praises to the tune of “Stayin’ Alive” . . . Look at me, starting my day out with a big ol’ pile of greens. Such discipline, I’m a machine! I’m looking pretty spectacular today! Passed by that pastry display like it wasn’t even there, oh . . . stayin’ alive, stayin’ alive, mm hmm mm hmm, staying alive . . .
What the be-bopping voice in my head doesn’t realize is that my breakfast salad was just as tasty as a sinful breakfast, so nothing was actually sacrificed—save for the bloating and energy crash that follows a breakfast pastry.
In addition to a hearty dose of natural fiber, this salad delivers healthy fat (from the avocado) and a nice serving of protein (from the egg) as well as fantastic, tangy flavor (from the dressing). Don’t feel pressed to eat it before noon. I have it on good authority that it’ll make you feel just as smug when eaten for lunch or dinner.
1 Packet Stevia
⅛ teaspoon sea salt
pinch of black pepper
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon dijon mustard
½ teaspoon Lemon Zest
1 tablespoon white wine vinegar
2 eggs
1 head Frisee lettuce, chopped
1 avocado, pitted, peeled, and sliced
2 teaspoons toasted sesame seeds
Combine all of the vinaigrette ingredients in a small bowl. Set aside.
Bring a large pot of water to a simmer. Add the vinegar to the simmering water. Crack the eggs carefully into individual ramekins. Use a large, slotted spoon to create a whirlpool in the simmering water, then remove the spoon and carefully slip one of the eggs into the water. Use the slotted spoon to remove the egg after 3 minutes. Transfer the egg to a plate lined with paper towels. Repeat with the remaining egg.
Arrange the lettuce, avocado, chives, and sesame seeds on 2 serving plates. Top each with a poached egg and serve with the Lemon Vinaigrette. Enjoy!
Calories: 394
Fat: 33g
Carbohydrates: 7g
Sodium: 246mg
Fiber: 10g
Protein: 19g
Sugar: 2g