Michelle Babb, author ofAnti-Inflammatory Eating for a Happy, Healthy Brain, swears by breakfast salads. “I know what you’re thinking… salad for breakfast? You’ve gotta be kidding me!” she said. “To that I would say, don’t knock it till you try it.” Babb loves the simplicity of throwing a fistful of greens in a bowl and using a rich, delicious egg yolk as the dressing. When she’s feeling more ambitious, she might put some sautéed vegetables like leeks, mushrooms, and peppers on top of the greens, but most days it’s just her, the greens, and two eggs having a wake-up party.Breakfast Salad Sunny-Side UpYields: 1 servingExcerpted from Anti-Inflammatory Eating for a Happy, Healthy Brain by permission of Sasquatch Books. Copyright © 2016 by Michelle Babb. All rights reserved.
In a bowl, toss the greens with the oil, salt, and pepper.
In a small skillet with a lid over high heat, bring the water to a low boil, then reduce the heat to medium. Gently crack each egg into the skillet. Cover and cook the eggs for 3 to 4 minutes, or until the whites are opaque but the yolks are still runny. Use a spatula to transfer the eggs to the greens.
Cut the eggs open with your fork to get the full effect of the yolks blending with the oil for a perfect breakfast salad dressing.