I’m definitely one of those people who enjoys cooking and taking my time with it. But I’m also a realist. There are some mornings I simply don’t have 30 extra minutes to spare. On many of those days, this is one of my “short-cut” recipes that’s so delightful, yet only takes me about 5 minutes to fix. It’s loosely inspired by huevos rancheros.
But there are three secrets to this salad. One of the secrets is making sure all of the ingredients are ready to go in the evening to assure it’s a quick-fix for breakfast time. Another is using the best quality “short-cut” ingredients, like a packaged triple-washed salad (my choice in this recipe is Whole Foods Organic Spring Mix & Herbs). Make your own guac recipe in advance so it’s ready to go in the morning—or buy it deli-prepared from your local market or pick up a packaged preservative-free guacamole, such as Wholly Guacamole Classic Guacamole. And the third secret is plating this attractively (or at least semi-attractively!), to make it look like it took you a long time to prepare.
And there’s more. This breakfast salad is really satisfying–keeping those hunger pangs away until lunchtime. It does the trick for me! Hope you enjoy this salad the next time you need a delicious breakfast fix fast … or simply want a delicious anytime fix.
egg & guacamole breakfast salad
Yield: 1 serving
Serving size: 1 entree salad
- 1/4 cup homemade, deli-prepared, or packaged preservative-free guacamole
- 1 1/2 cups packed mixed baby greens (hint … just use a couple handfuls!)
- 6 organic blue corn tortilla chips
- 2 large organic eggs, poached, soft-boiled, or fried
- 1/2 cup fresh deli-prepared or homemade pico de gallo
- Sea salt and freshly ground black pepper, to taste (optional)
- Smear the guacamole onto a plate. Top with the salad greens and tortillas chips.
- Prepare the eggs in your favorite way, such as poached, soft-boiled, or fried. (For fried eggs, lightly brush 2 teaspoons avocado oil onto a large cast iron or other stick-resistant skillet; fry over medium-high heat to desired doneness.)
- Transfer eggs onto the salad, sprinkle with the pico de gallo, season (if desired), and serve. (Hint: The pico de gallo does double-duty as a salad ingredient and as the salad dressing!)
Per serving: 320 calories, 21g total fat, 3.5g saturated fat, 0g trans fat, 375mg cholesterol, 310mg sodium, 3g dietary fiber, 4g total sugars includes 0g added sugars, 18g protein
The “Before” Version
Compare to Huevos Rancheros
- When preparing a “short-cut” recipe, be sure to use high-quality ingredients that are free of artificial ingredients and preservatives
- Consider transforming rich dishes into salads for interest and nutrient-richness
- Plate attractively; we do eat with all of our senses and, yes, we do “eat with our eyes”