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.