Heat 2 tbsp of coconut oil in a skillet until hot.
Remove toppings and dressings from salad kit, and pour greens into skillet, over medium-heat, and sautée until greens have softened and are fragrant, about 2-3 minutes. Remove from heat and place in a serving dish. Wipe out the pan.
In the same pan, add 1 tbsp of coconut oil and break egg into skillet. Cook until done as desired.
Transfer egg to salad, yolk up. Season with salt and pepper.
Top salad with pepitas, cranberries and poppyseed dressing from the salad kit, and sliced avocado. Enjoy!
Matcha Latte Instructions:
Place all ingredients, except for the Matcha and MCT Oil, in a small pan on the stove and stir for 1-2 minutes on low.
Add the Matcha in slowly, stirring frequently with a whisk for 2-3 minutes.
Once completely mixed together, remove from stove and place in a large latte cup.
Add the MCT Oil, and using a handheld immersion blender, froth. Serve with breakfast salad.
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