My newest jam = eggs on salads.
I know this isn’t a new thing, and that lots of people do it probably all the time. But for me… it’s a first. I tried it earlier this week – and since then, I haven’t really stopped.
I should really thank my brother in law. (We’ll see if he ever takes a peek at the ol’ bite). This weekend he taught be how to properly soft boil an egg. Everyone, in my opinion, should master this. EVERYONE. Because it’s good on so many things and also all by it’s dang self. And because breakfast.
Let’s make this salad together. And then you can thank me. And tell me how pleased you are to have a warm, runny egg on your greens.
Ingredients n’ thangs:
- Sweet Potato
- Olive Oil
- Fresh Lemon Juice
- Sea Salt
Start by getting a pot of water going, you’ll need this for the eggs. Make sure there’s enough water so that once you add the eggs they’ll be submerged fully into the water.
Next, peel your sweet potato and chop it into small pieces. Add to a skillet with olive oil, salt and pepper. Cook until pieces are soft all the way through and outsides are browned. Set aside.
Once your water reaches a full boil submerge your eggs into the water and start a timer. You’ll want to keep them in there for 7 minutes exactly.
While the eggs are cooking, assemble the salad. Take your greens and lightly toss them with olive oil, sea salt and fresh lemon juice. Use this as the base of your salad. Add warm sweet potatoes on top of greens. Spinach will warm up and slightly wilt – this is a good thing.
When your egg timer goes off quickly drain the hot water and fill pan with cold water to stop them from cooking any further. Carefully peel the eggs and add them to the top of your salad. Cut into the eggs and let that yolk mix in with the rest of your ingredients. Eat. Repeat.
I love this salad any time of day, but it’s a great option for brunch. Especially when you’re not sure whether to go lunch foods or eggs. This gives you both!
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