Breakfast Salad Recipe

5 from 1 vote

Break out of the "breakfast food" mold and get a head start on your vegetables for the day with this fresh breakfast salad.

Course Breakfast

Cuisine American

Keyword breakfast recipe, salad

Prep Time 10

Cook Time 4

Total Time 14

Servings people

Calories 386kcal

Cost 10

In a small saucepan placed over medium-high heat, bring the water to a gentle simmer and add the rice vinegar.
2 tsp. rice vinegar
Break the egg into the water, turn off the heat, and cook for about 4 minutes.
1 large egg
In a small bowl, combine the olive oil, balsamic vinegar, lemon juice, and salt and pepper to taste.
2 tbsp. extra virgin olive oil, 1 tsp. balsamic vinegar, 1 tbsp. fresh lemon juice, Sea salt and freshly ground black pepper to taste
Mix the greens, bell pepper, tomatoes, and prosciutto or bacon in a serving bowl.
2 cups of mixed greens, 4 cherry or pear tomatoes, ½ bell pepper, Prosciutto or bacon to taste, 1 green onion
Add the olive and oil balsamic vinegar to the salad.
Add the poached egg on top of the salad and serve.