By Tia Ohm
With a coup chock full of chickens in our back yard, it is hard not to eat fresh eggs everyday. So after many of years of eggs and toast, I wanted something a bit more refreshing and lively. I began trying eggs with various types of salads and it shortly became my new favorite way to eat eggs in the morning. This recipe is inspired by a dish I ordered at a restaurant, and though it seems precise, it is constantly changing for the better. Enjoy this recipe, but don’t be afraid to add your own twist to the dish. What would you top your breakfast salad with?
- 1-2 farm fresh eggs
- handful mixed lettuce
- 1/2 small cucumber, sliced
- 1 green onion, chopped
- 1/2 an avocado, pitted and chopped
- a few small pieces wild caught Alaskan smoked salmon
- about 2 tablespoons lemon juice
- a few sprigs of fresh dill, chopped
- sea salt and freshly ground pepper, to taste
- 1 T grass-fed butter (for cooking)
- Heat up your pan to cook your egg(s) on low heat with a tablespoon of butter.
- Once butter starts bubbling, crack your egg(s) onto the pan and cook as desired. We like an over-easy egg, not over cooked, a couple minutes for each side on low.
- While you are cooking your eggs, prepare your salad. Put lettuce on your plate and top with cucumber, green onion, avocado, salmon, lemon juice dill, salt and pepper.
- Top salad with egg once desired doneness is reached. Salt and pepper your egg and dig in!
Photo credit: Tia Ohm