Salad for breakfast – yey!

No, we are not crazy; salads are actually one of the biggest breakfast trends right now. And there’s good reason for it, too. Julia Gartland shows why the breakfast salad is the perfect way to start your day.
December 2, 2015

Breakfast is the most important meal of the day and like coffee, is meant to bring us back to life a little. I know it feels counter-intuitive to eat greens for breakfast, but I promise you’ll fall in love with this revolutionary way to start your morning. Peppery greens and a soft egg is my favourite way to counteract Monday morning blues. Get creative with your toppings, but always include a runny egg and some toast if you need an extra boost. This is the anti-hashbrowns way to start your morning right. 

Breakfast salad with pistachio, parmigiano & a poached egg (Serves 2)


5 oz peppery mixed greens (or mesclun)

2 watermelon radishes, shaved (or any radishes)

2.5 oz toasted pistachios, roughly chopped

Handful of kale microgreens

2 oz Parmigiano Reggiano (or pecorino), grated

2/3 tablespoon extra virgin olive oil

1/2 lemon, juiced

2 large eggs

1-2 tablespoons distilled white vinegar

1/2 avocado, sliced

Sea salt to taste

Freshly ground pepper

In a large mixing bowl, add greens, radishes, pistachios, microgreens and Parmigiano Reggiano. Dress greens with olive oil and lemon juice, using your hands to coat well. Season with sea salt and freshly ground pepper.

To poach eggs:

Fill a large saucepan with water and a good splash of white vinegar.  Over a high heat, let the temperature heat up until you begin to see tiny bubbles around the rim.

Plop in your eggs (one at a time, if you’re nervous). Let the eggs sit for about 30 seconds, then slowly stir (in circular motion) making sure the egg white wraps around the yolk. If your egg gets stuck on the bottom of the pan, don’t fret, use a silicon spatula to carefully remove it. Let cook (stirring occasionally) until egg whites just begin to firm (or set), and aren’t translucent.

Remove with a slotted spoon, drain the water, then add an egg to each serving. Top with sliced avocado and serve immediately.

Julia Gartland.

Julia Gartland.


A New York-based photographer, food stylist and self-taught cook. 


INSTAGRAM: @sassykitchen