What better way to enjoy breakfast for dinner than with a breakfast salad topped with poached eggs.
Disclaimer – Egg Farmers of Alberta have sponsored this post but all thoughts and opinions are my own.
March is Nutrition Month and when it comes to a nutritious meal, my go-to always includes eggs. Eggs are so versatile and are perfect for breakfast, lunch or dinner. They are a staple around here, a quick option for a balanced meal. In fact, when I’m down to my last few, panic starts setting in that there won’t be enough – you will never find me with no eggs.
Egg Nutrition
Eggs are nature’s most nutrient-dense foods. They contain all nine essential amino acids which are the building blocks, helping to form protein. One large egg contains 6g of protein. Eggs also include many vitamins and minerals which include iron, vitamin A, vitamin D, vitamin E, vitamin B12, folate, selenium, lutein and choline. These vitamins help from your brain, to your eyes, to your tissues to your skin. Find out more at eggs.ab.ca.
Breakfast For Dinner
We love breakfast for dinner and here’s another take on it – Breakfast Salad. This salad includes all the essentials for a good breakfast. Poached eggs, crispy roasted potatoes, and fried bacon. This combined with leafy greens and hearty quinoa make it a meal with a lot of nutrition and will keep you full and satisfied. The poached runny egg on top is just the perfect finishing touch.
Poaching Eggs
I always used to think poaching eggs was such a difficult task. Once I discovered how easy it was and that it only took three minutes, poached eggs were a constant in this house. Fill a shallow pan with water and bring it to a boil. Add 1 TB of vinegar and then put the cracked egg in the water. Three minutes later, you will have a perfectly poached egg, perfect for eggs bennies, egg sandwiches or this scrumptious salad.
The Salad
This is one of those meals that you could meal prep for and just add the egg as a finishing touch. The lettuce can be chopped and rinsed and be kept ready in the fridge. Potatoes can be coated in oil and airfried for 20 minutes at 400 degrees and can easily be warmed up before being tossed into the salad.
Like eggs, quinoa contains all nine essential amino acids that the body needs to make protein. It is full of fibre, vitamins and minerals and adds to the nutrition of this meal. Quinoa can be made before hand and also be warmed up when its time to eat. Click here for an easy way to make the perfect quinoa.
You can use bacon of your choice and have it precooked. We love to use beef bacon or turkey bacon and it can be cut up and fried in no time.
Cherry tomatoes are a great addition to the salad, adding a burst of freshness with every bite. They are also high in fiber, vitamins A, C, and E, and antioxidants. Avocadoes add a touch of creaminess, not to mention fiber, vitamins and minerals. They are a good fat which promote heart health.
I love my bennies and it was tempting to add hollandaise as a dressing. It pairs so well with a poached egg! I even considered not adding a dressing since the runny yolk does a great job of coating the greens. I opted for a light vinaigrette which is tasty a super easy to put together. To a jar, add ¼ cup of olive or avocado oil, 1 TB rice vinegar, 1 TB honey, 1 TB lemon juice, 1 tsp of Dijon mustard, salt and pepper. Give that a shake and it’s ready to dress your salad.
Love Eggs?
Love eggs as much as we do? Check out the other egg dishes on the site here. You can find them in baked goods, in breads and tarts, covered in cheese sauce, in drinks and fritters. Boiled, fried, baked and poached, the possibilities are endless!
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