I had my first breakfast salad earlier this year when I had a weekend away with my besties. I had heard a lot about breakfast salads, but never had gotten around to making one. Don't make the same mistake as me - go make one this week! Let me tell you they are packed full of nutritious ingredients, they taste amazing, and this one is fairly easy to make.
One of my husband's favourite breakfasts is Eggs Benedict, but he rarely eats it, because even if he can find a gluten free option, the hollandaise sauce will often give him grief. So when the topic of breakfast salad came up, we knew we were only a healthy hollandaise sauce formula away from a winner. I found a recipe over at Paleo Cupboard that is dairy free, and really easy to make - so long as you have a good blender.
I also have found a great way to poach eggs, so I will share that with you also - check the method below.
A breakfast salad like this is a really refreshing way to start the day - you get a running start to your vegetable intake for the day, and getting some great fats in (yes, fat is good!) while avoiding all of the refined carbohydrates that often define a western breakfast.
1 - 2 cups baby spinach
50 grams smoked salmon
1/2 small avocado, sliced
4 - 6 cherry tomatoes, halved
2 poached eggs (check out my favourite method HERE)
3 eggs yolks
1 tablespoon lemon juice
1/2 teaspoon sea salt
1/8 teaspoon paprika
1/8 teaspoon pepper
4 tablespoons coconut oil
To make the hollandaise sauce: place the egg yolks, lemon juice, sea salt, paprika and pepper in a blender and mix for 10-15 seconds. Then slowly pour the coconut oil into the blender (make sure it is set to medium or high speed) and continue mixing until the sauce thickens up.
To make the salad: place all the ingredients onto plate or bowl and drizzle with the hollandaise sauce.
Serve and enjoy