Thursday, September 17, 2009

Breakfast Egg Salad

Always on the search for new ways to satisfy my palate and keep my creations healthy and colorful (sans the usual potatoes and bacon or ham), this morning I threw some ingredients together and came up with what I promptly coined the Breakfast Egg Salad. It was delicious and satisfying.

3 or 4 well washed and dried outer green Butter (Boston) Lettuce leaves
3 or 4 very thin slices of ripe Heirloom tomato
1/2 to 1 ripe and thinly sliced avocado (depending on the size)
2 reduced fat, organic (free range) vegetarian fed eggs (Eggland's Best is a great brand)

Lay the whole lettuce leaves on the plate and layer with tomato slices and avocado.

Fry eggs over easy or over medium (depending on your preference) in a stainless steel pan coated withVirgin Olive Oil non stick spray and lay on top of the other ingredients.

Salt to taste and serve with your favorite toast.

I served mine with La Brea Bakery Sunflower Seed and Honey Artisan toast and butter with fig spread, fresh O.J. (with pulp) and a pot of Jasmine Green Tea.

Optional Ingredient to add to Salad: Sauteed asparagus.

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