Saturday Breakfast Salad with Poached Egg and Chimichurri recipe

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Ingredients

1 cup firmly packed cilantro
¼ cup olive oil
2 cloves garlic, or more to taste
1 tablespoon red wine vinegar
½ jalapeno pepper
salt and ground black pepper to taste
1 pinch red pepper flakes, or to taste
5 cups water
1 tablespoon apple cider vinegar
1 egg
1 ½ cups spinach
1 slice crisp cooked turkey bacon
2 tablespoons feta cheese
1 mushroom, chopped
1 tablespoon roasted sunflower seeds
1 tablespoon chopped red onion
salt and ground black pepper to taste

Nutrition Info

778.8 calories
carbohydrate: 13.5 g
cholesterol: 228 mg
fat: 74.2 g
fiber: 4.6 g
protein: 19.5 g
saturatedFat: 13.8 g
servingSize: -
sodium: 1052 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cilantro, olive oil, garlic, red wine vinegar, jalapeno, salt, black pepper, and red pepper flakes in a food processor. Pulse chimichurri sauce until well blended.

  2. Combine water and apple cider vinegar in a small saucepan over medium-high heat until bubbles form at the bottom of the pot but not yet simmering, about 140 degrees F (60 degrees C). Crack egg into a bowl carefully without breaking yolk. Slide egg into water and set a timer for 4 minutes.

  3. Place spinach, bacon, feta cheese, mushroom, sunflower seeds, and red onion on a serving plate. Carefully scoop poached egg from the water using a slotted spoon and place on a paper towel-lined plate to absorb any extra m moisture. Transfer egg to the salad and top with desired amount of chimichurri sauce. Season with salt and pepper.

Recipe Yield

1 salad

Recipe Note

This is an amazingly good-for-you salad, packed full of fiber and nutrients to make up for any cheating that might happen on the weekend! The best part is that you can really have fun with it by adding a variety of ingredients (ground flax, black beans, sausage, nuts, peppers). Have fun with it and please your palate! It's great for breakfast, but could easily be eaten for lunch or dinner as well.

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