Egg dishes hold a special place in my heart. I know that sounds strange, considering that eggs tend to be the primary source of protein for many folks out there, especially for breakfast. But in my family, both my mom and sister grew up hating eggs. Rarely did we eat omelettes, scrambled eggs, quiches, frittatas, or casseroles. And I grew up before brunch was the hottest thing around and I was unaware of the glory of eggs benedict. But among the many things my dad and I had in common, one thing that stands out is eating eggs. Weird, right?
If my dad and I were home alone for dinner, he’d make us an omelette to share. If he was feeling fancy on the weekend, he’d cook us up some eggs. In my high school years, I discovered that my mom’s ramekins were the perfect size and shape to microwave eggs and use them in homemade egg sandwiches — and you guessed it, my dad and I loved to make them together.
When my dad passed away unexpectedly in 2012, not only did I lose my dad, mentor, and friend, I lost some of those “just for us” traditions.
As you can imagine, times change, and my sister now eats eggs with the rest (and best) of us. I’m still working on building her up to a runny yolk, but for now, as long as there’s enough hot sauce, she’ll eat it. My mom, on the other hand, will only eat eggs if they’re in a casserole with equal parts potatoes and cheese. We’re a work in progress.
One of my favorite things about eggs – sentimental value aside – is how versatile they are. You can fry up an egg to top a hamburger, scramble some eggs with a load of veggies, or blend up an egg with oil to make mayo. The incredible, edible egg! (No, I’m not sponsored by eggs.) And because eggs can be used in so many applications, I find it hard to get bored of them!
During my first round of Whole30, I loved getting veggies in first thing in the morning. It started with some seriously loaded omelettes, but wanted something that could be prepped ahead of time and was relatively high volume. Thus the breakfast salad was born!
Here is my “recipe” aka “How to build your own Whole30 breakfast salad“:
- Base of greens: spinach, arugula, spring mix, kale, etc.
- Chopped veggies (raw or cooked, depending): bell peppers, tomatoes, potatoes, beets, green beans, asparagus, etc.
- Pro-tip: use leftover veggies from last night’s dinner!
- Dressing: ranch, caesar, oil & vinegar, etc.
- EGGS! Fried, sunny side up, over easy, scrambled – however you like ’em!
- Extras (optional): nutritional yeast, chia seeds, pepitas, added protein (sausage, salmon, turkey, etc.)
Your tupperware is your canvas! Anything you have chilling in the fridge can be added to your salad, as long as it tastes good to you! And there are few things more satisfying than knowing you started your day on a healthy and wholesome foot.