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Breakfast Greens

Gluten Free Breakfast Greens Recipe

               
Breakfast Greens
This uniquely delicious breakfast salad features fiber-rich avocado, asparagus, chopped shallot and spinach for a bright, nutritious bite. Soft boiled eggs and a citrus-infused vinaigrette are also incorporated, making this breakfast dish a surefire winner.
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Ingredients
Recipe yields 2 servings
2 Tbsp olive oil
20 thin asparagus stalks, cut into 1 1/2-inch pieces
1/4 tsp salt
Black pepper to taste
2 eggs
2 tsp lemon juice
1/2 tsp finely chopped shallot
1/4 tsp Dijon mustard
2 cups arugula
1 cup spinach or mixed greens
1/2 avocado, pitted, peeled and sliced
2 Tbsp sunflower seeds
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Helpful how to videos
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Directions
Step 1

In a small skillet, heat 1 tablespoon of the olive oil over medium-high heat until hot. Add the asparagus, 1/8 teaspoon of the salt and pepper to taste and cook for 2 to 4 minutes, or until just tender. Set aside.

Step 2

Bring a small pot of water to a boil. Reduce the heat to a slow simmer, and with a spoon, carefully add the eggs. Simmer for 6 1/2 minutes for soft-boiled eggs. Remove them from the pot and set aside.

Step 3

In a small bowl, whisk together the remaining 1 tablespoon olive oil, the lemon juice, shallot, mustard, remaining 1/8 teaspoon salt and black pepper to taste. Set aside the dressing.

Step 4

Divide the arugula and spinach or mixed greens between 2 bowls. Add the asparagus, sunflower seeds and avocado. Peel the eggs, slice in half and add to the salads. Drizzle with the lemon vinaigrette. Serve immediately.

Time: 30 minutes
Servings: 2
Calories: 383
Make this for: Heart Healthy
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 2 cups greens, 1 egg
Per serving:
calories:383
total fat:29g
sat fat:4g
cholesterol:186mg
sodium:405mg
total carb:18g
fibers:8g
sugars:9g
proteins:12g

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Gluten Free Breakfast Greens Recipe
Ingredients
Recipe yields 2 servings
2 Tbsp olive oil
20 thin asparagus stalks, cut into 1 1/2-inch pieces
1/4 tsp salt
Black pepper to taste
2 eggs
2 tsp lemon juice
1/2 tsp finely chopped shallot
1/4 tsp Dijon mustard
2 cups arugula
1 cup spinach or mixed greens
1/2 avocado, pitted, peeled and sliced
2 Tbsp sunflower seeds
Directions
Step 1

In a small skillet, heat 1 tablespoon of the olive oil over medium-high heat until hot. Add the asparagus, 1/8 teaspoon of the salt and pepper to taste and cook for 2 to 4 minutes, or until just tender. Set aside.

Step 2

Bring a small pot of water to a boil. Reduce the heat to a slow simmer, and with a spoon, carefully add the eggs. Simmer for 6 1/2 minutes for soft-boiled eggs. Remove them from the pot and set aside.

Step 3

In a small bowl, whisk together the remaining 1 tablespoon olive oil, the lemon juice, shallot, mustard, remaining 1/8 teaspoon salt and black pepper to taste. Set aside the dressing.

Step 4

Divide the arugula and spinach or mixed greens between 2 bowls. Add the asparagus, sunflower seeds and avocado. Peel the eggs, slice in half and add to the salads. Drizzle with the lemon vinaigrette. Serve immediately.

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