I know I’ve been posting these egg-and-veggie concoctions on social media for a while now, but it was time I posted a proper recipe.

Breakfast Salad with Eggs

I can’t believe I used to be all about sweet oatmeal for breakfast. I’m all about savory breakfast these days—I find it holds me over for much longer. One days I need breakfast to be ready in five minutes or less, I love a good frittata, but for those days I have a few more minutes to whip something up, I am seriously digging breakfast salad. Sounds strange, sure, but try it!

I used to only have one egg at a time, but I’ve found that having two actually keeps me full and prevents mid-morning hanger. I know there’s a lot of controversy over how much is too much when it comes to whole eggs. For myself, I try to keep it to an average of about one egg per day (around seven whole eggs per week), so if I want to have two eggs on one day, maybe I’ll make a frittata with all whites every few times or I’ll do a smoothie with pea protein or savory oatmeal with egg whites on another day.

Calling this a recipe seems silly because it’s basically just eggs and greens and whatever you want to toss in with the greens, but hey. At least this helps keep things organized!

A lot of people ask me how I get my eggs to look so perfect. Hint: I only post the ones that come out nicely! Unless I’m making a point of saying, “Hey, look—I f*** up my eggs too!”

Seriously, though, for any sunny-side-up fans out there, I find that cooking the eggs slowly over low heat is the way to go.

Breakfast Salad with Sweet Potato

For poached eggs, I’m all about doing it in the microwave. Yes way. I’ve also made scrambled eggs in the microwave.

Anyway, I hope you love this if you try it. I’ll often keep my salad pretty basic—greens with leftover veggies and a little goat cheese, plus some EVOO & vinegar to dress—but if I have any avocado or leftover roasted sweet potato handy, that makes a great addition to.


Easy Breakfast Salad 


  • Butter, oil, or oil spray for pan
  • 2 eggs
  • 2 cups greens (arugula, baby spinach, mesclun, etc)
  • 1 cup vegetables (for example, leftover cooked veggies, chopped raw veggies, spiralized zucchini, cauliflower or broccoli rice, etc)
  • 1 teaspoon olive oil (optional)
  • 1 teaspoon lemon juice or vinegar (options)
  • other optional additions: cheese, sliced avocado, sauerkraut, etc


  1. Toss greens, veggies, and any additional mix-ins in a large bowl. If using, toss with oil and lemon juice or vinegar until well coated. Transfer to a plate.
  2. Heat oil or butter in a frying pan over low heat. Add eggs and cook to your preference. If preferred, you can poach your eggs instead.
  3. To serve, place eggs on top of salad and enjoy. If desired serve with a slice or toast or roasted potatoes or sweet potatoes.


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