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Kale + Beet Breakfast Salad

Ingredients

  • ½ container of Taylor Farm’s chef-inspired kale + beet salad (about 4 oz)
  • 1 avocado
  • 1 handful of watercress (or micro greens)
  • 2 oz. crumbled blue cheese
  • 2 eggs
  • Salt & pepper to taste
  • Dash of red pepper flakes
  • 2 tablespoons pine nuts, toasted
  • 2 teaspoon hemp hearts
  • 4 tablespoons balsamic vinaigrette

Directions

  1. In your bowls (or plates) divide the Taylor Farms chef-inspired salad, avocado (sliced, if desired), watercress, and crumbled blue cheese.
  2. Poach the eggs: crack one egg into a small ramekin or bowl.
  3. Bring ⅓ of a pot of water to a boil, and then turn it down so it’s simmering.
  4. Use a spoon to swirl the water, creating a whirlpool.
  5. Gently, slide the egg into the center of the whirlpool and continue to swirl the water as the egg cooks.
  6. Use a slotted spoon to remove the egg, allow the excess water to drip off, and place it on top of the salad.
  7. Continue this process with the second egg.
  8. Toast your pine nuts: place your pine nuts on a skillet over medium heat, shaking the pan frequently.
  9. After about 1 – 2 minutes, when the nuts become fragrant, remove the pan from the heat adn continue to shake the nuts in the pan until they become golden-brown.
  10. Sprinkle each poached egg with salt, pepper, pepper flakes (as desired), toasted pine nuts, and hemp hearts.
  11. Drizzle the whole salad with balsamic vinaigrette.

 

This recipe originally appeared on The Toasted Pine Nut.