Breakfast Salad

Edit

Servings: 4 Prep: 15 min Dairy Free Gluten Free Keto Low Carb Mediterranean Paleo Pescetarian Vegetarian No Leftover Simple Stovetop Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

10 ounces cherry tomatoes 4 tablespoons extra virgin olive oil 8 eggs ½ teaspoon sea salt, or to taste ¼ teaspoon ground black pepper, or to taste 10 ounces baby salad greens 1 cup balsamic vinaigrette, to taste

Instructions

1. Slice cherry tomatoes in half.

2. Add coconut oil to a pan over medium high heat until it's hot.

3. Break eggs into a bowl and gently slide into pan, one at a time. This may need to be done in batches to not overcrowd the pan.

4. Season the eggs with salt and pepper. Reduce heat to medium-low.

5. Cook eggs slowly until the tops of the whites are set and yolks are still runny, about 3 minutes; or cook to desired doneness.

6. Place greens and tomatoes in a large bowl. Add dressing and toss to coat.

7. Divide salad evenly among plates.

8. Divide eggs evenly among plates. Add more salt and pepper, to taste.

9. Serve immediately.