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Tuesday, February 12, 2013

Easy Breakfast Salad

While I wouldn't eat this guy for breakfast, I call it a breakfast salad because it has basically all the ingredients that you would put into an omelet. It was super easy and quick to make, perfect for an individual meal between classes or a quick lunch between this, that, and the other thing.

1 egg
1 sausage
1 handful mixed veggies (I used broccoli, carrots, and mushrooms), sliced into thin strips
1 super handful spinach
1 tsp guacamole
1 tsp salsa
olive oil

Put spinach into bowl and set aside. Slice sausage into small discs and spread into frying pan. Cook sausage on medium heat for several minutes, then flip onto their other side. Continue flipping until sausages are crispy and blackened on both sides (because they are thinly sliced, you'll know they're cooked all the way through). Add a smidge of olive oil (omit if your sausages create enough grease) and all the vegetables. Fry until the vegetables cook through, a good indicator is that the greens will be very bright green and the mushrooms will shrink down. They should still be a little firm. Using a slotted spoon, scoop sausage and veggie mixture out of the pan and put on top of spinach in the bowl. Replace pan on heat, turn it down to medium-low, and fry an egg. I prefer to keep my yolk pretty soft, because I find that the yolk acts like dressing. When done, put on top of the salad. Add a bit of guac and salsa, then enjoy!

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