Salad for Breakfast
Who said salad is just for lunch? This sassy breakfast bowl throws together crispy roasted cauliflower, silky avocado, wilted greens, and a couple of eggs to crown it all—because mornings deserve something better than a sad toaster pastry.
Equipment
- Knife
- Cutting board
- Large skillet
- Spatula
- Large bowl
- Baking sheet
- Oven
Ingredients
- 1 cup cauliflower florets
- 1 tablespoon avocado or olive oil divided
- ¼ cup chopped red onion
- 2 cups baby greens spinach, kale, or arugula
- 2 large eggs
- ⅓ avocado sliced
- ¼ cup microgreens
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Instructions
- Roast the Cauliflower: Preheat your oven to 400°F. Chop the cauliflower into bite-sized florets. Toss with 1 teaspoon of the oil, a pinch of salt and pepper, and spread out on a baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until browned and tender.1 cup cauliflower florets, 1 tablespoon avocado or olive oil, Salt and pepper
- Sauté the Veggies: Heat 2 teaspoons of oil in a large skillet over medium heat. Add chopped red onion and cook for about 5 minutes, until soft. Add the baby greens and roasted cauliflower. Season lightly with salt and pepper. Stir and cook for about 2 minutes until the greens are wilted.¼ cup chopped red onion, 2 cups baby greens
- Cook the Eggs: Push the veggies to the side or transfer them to a bowl. In the same skillet, add a little more oil if needed, then crack in the eggs. Cook them the way you like—sunny side up is great here. Season with salt and pepper.2 large eggs
- Assemble the Salad: Put the warm veggie mix in a bowl. Add the cooked eggs on top. Finish it off with sliced avocado, a handful of microgreens, and a sprinkle of fresh dill. Serve with hot sauce if you want to spice things up.⅓ avocado, ¼ cup microgreens, 1 tablespoon chopped fresh dill