Lisa’s Breakfast Salad
Salad for Breakfast? Yep!
For years I have been eating the wrong things for breakfast and it showed. Starting the day off with a full-carb load – ham egg and cheese on a hard roll and Eggs Benedict were my favorites. That full bloated feeling stayed with me throughout the day. Now my days start light and that feeling follows me throughout with more than twice the energy than I used to have.
Still a big fan of the poached egg so this salad is a new go-to favorite. Good Morning…. and the rest of the day to follow.
Lisa's Breakfast Salad
2015-11-13 09:31:05
Serves 1
A light breakfast salad worth the extra effort.
Print
Prep Time
20 min
Cook Time
4 min
Total Time
24 min
Nutrition Facts
Serving Size
207g
Servings
1
Amount Per Serving
Calories 473
Calories from Fat 341
% Daily Value *
Total Fat 38g
59%
Saturated Fat 12g
58%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 20g
Cholesterol 408mg
136%
Sodium 1296mg
54%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
5%
Sugars 1g
Protein 27g
Vitamin A
63%
Vitamin C
16%
Calcium
34%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 eggs
- 3/4 cup fresh spinach
- 3/4 cup fresh arugula
- 1/8 cup shaved Parmigiano-Reggiano
- 3 slices Prosciutto Di Parma
- 3 fried pork skins (chichamarrones)
- 1 tsp of fresh lemon juice
- 1 tbsp good EV olive oil
- Fresh ground salt and pepper
Instructions
- In a quart pot boil water for poached eggs.
- Toss spinach and arugula in olive oil and lemon juice.
- Season with salt and pepper.
- Spin boiling water with a spoon - add eggs to boiling water.
- Cover and turn off heat. Set timer for for 4 minutes.
- Add shaved Parmigiano-Reggiano to salad
- Slice prosciutto into bite size pieces add to salad
- Add pork skins - break them in half.
- Drain poached eggs and place on salad.
- Season with salt and pepper.
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Adam Levy
June 17, 2016
Glad you liked this post. Enjoy!