breakfast salad
My colleague Manon loves brunch. For her, and to get away from the predictable eggs-bacon-and-potatoes breakfast, I came up with a brilliant way to serve vegetables in the morning. Perfect for Easter, Mother’s Day or pretty much whenever. I also like it in the evening, when I want a flavourful and generous meal that’s light and easy.
Preparation : 30 minutes
Baking : 12 minutes
Ingredients
Instructions
1. In a large frying pan, heat the oil and pan-fry the potatoes with the shallots and mushrooms until golden brown. Add salt and pepper; let cool.
2. In a large bowl, combine the mesclun with the potatoes, green beans, tomatoes and fresh herbs. Adjust the seasoning and divide salad among 4 plates.
3. Garnir chaquTop each portion with 1 large poached egg (or 2 small ones). Sprinkle with bacon bits, edamame, cheese, hemp seeds and walnuts. Sprinkle with fleur de sel and serve with the dressing on the side.e portion d’un gros œuf (ou de deux petits œufs). Parsemer de miettes de bacon, d’edamames, de copeaux de cheddar, de graines de chanvre et de noix. Parsemer de fleur de sel et servir avec la vinaigrette.
+ poached eggs
1. Crack an egg into a ramekin or a small bowl and gently slide it into a large saucepan filled with simmering water mixed with 1 tbsp. (15 ml) white vinegar. Repeat with the remaining eggs. Poach the eggs 3 to 5 minutes, depending on their size, then plunge them into a large bowl filled with ice water to stop the cooking process. Drain the eggs and transfer to a paper towel-lined dish to dry.
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