- I have never been much of a breakfast person, but I am starting to appreciate that any great day starts with a healthy breakfast. It doesn’t have to be anything fancy, just something that you will enjoy and have a few minutes to spare to prepare.
Mornings are what I consider “my time”. When the house is empty, the kitchen is clean and I have all the time in the world to savor something good. Well today was not that day. Had a friend popped in to catch up. And what better way than to chat over a delicious breakfast salad with poached egg. Yes I said it, salad. Who eats salad for breakfast? WE DO!!! It’s pretty simple.
- 2 cups Arugula
- 2 poached eggs (or boiled eggs)
- 12 Cherry tomatoes (halved)
- 6 Portobello mushrooms (sliced)
- 2 Scallops (cut)
- Handful freshly chopped basil
- Salt & Pepper to taste
- Tablespoon butter
- Fete Cheese (optional)
Heat butter in sauce pan. Add the white part of the scallions and cook until translucent. Add mushrooms and cook until tender. Once tender add tomatoes and basil, season with salt and pepper to taste. Set a side.
Poaching eggs can take some practice, but if that is not your cup of tea, you can substitute with a boil egg. For this you will need a small pot of boiling water that comes at least an inch up the side. Add 3 teaspoons of vinegar. Bring water to a boil. Using a large soup spoon, carefully and slowly lower the raw egg into the water along the side of the pot. The egg white will begin to feather slightly be try keeping it all on the spoon rolling along the sides of the pot in the boiling water. Turn off water. Once the boiling subsides, allow the egg to poach for about 3 minutes. Using a slotted spoon, remove the egg from water.
In a small bowl or plate, create a nest with the arugula salad. Add the cooked veggies to the salad, then place the egg at the center. Slightly cut the egg open so the yolk runs out. Sprinkle with green scallions and drizzle balsamic dressing. Feel free to add cheese.