Ya girl lovessss a brunch, but I don’t love the way I feel after devouring a huge stack of pancakes or waffles. Of course they’re delicious, but they leave me feeling sluggish the rest of the day. Lately I’ve been opting for a savory breakfast instead, and this brunch salad has seriously been hitting the spot. It’s a great source of greens, healthy fats, and protein, and I’ve been having it post-long runs to refuel. Try it next weekend and let me know what you think!
Ingredients (serves 1)
- 2 heaping handfuls of arugula
- Juice from ½ a lemon
- Drizzle of olive oil
- Coarse sea salt and cracked pepper, to taste
- Everything but the bagel seasoning and dried minced onion, to taste
- ½ an avocado
- 1 egg
Directions
- Add the arugula, a drizzle of olive oil, and the juice of half a lemon to a large sauce pan. Heat over low heat for a few minutes, just until the greens are warm and slightly wilted.
- While the greens are cooking, fry an egg on the stovetop.
- Once the greens are ready, scoop them into a bowl and add top with ½ an avocado.
- Add the fried egg to the top of the salad.
- Sprinkle with any and all of the following seasonings, to taste: coarse sea salt, cracked pepper, everything but the bagel seasoning, and dried minced onion.
- Enjoy!
Did you make this Brunch Salad recipe? If so, let me know what you thought in the comments below or over on Instagram @haven_quinlan!
