Morning Breakfast Salad
March 7, 2021
Cuisine
Breakfast
Ingredients
- 1 Cup Baby Spinach
- 1 Cup Arugula
- 4 Eggs
- 3 Tablespoons Olive Oil
- 2 Avocados
- 4 Pieces Bacon
- 2 Tablespoons Toasted Pumpkin Seeds
- Blueberries
- Dressing:
- 1/2 Cup Avocado Oil
- 1/4 Cup Apple Cider Vinegar
- 2 Teaspoons Honey
- 1 Drop Tarragon Essential Oil
- 1 Drops Black Pepper Essential Oil
- Pinch Salt
- Quinoa:
- 1 Cup Quinoa
- 2 Cups Chicken Stock
- 1/4 Small White Onion
- 2 Cloves Garlic
- 3 Tablespoons Butter
Instructions
- Saute diced onion & garlic in butter in a heavy pot then add chicken stock and bring to a boil, add the quinoa & simmer until all broth is absorbed. Set aside to cool to room temperature.
- Cook bacon & crumble.
- Place dressing ingredients in a jar & shake to combine.
- Plate greens with bacon,, pumpkin seeds, sliced avocado, & blueberries on a bed of the quinoa.
- Place olive oil in a heavy pan warm over low heat, once warm, crack eggs into pan then cover and cook to desired doneness.
- Drizzle salad with dressing then top with egg.
© 2024 Copyright Sabrina Ortolano