The other day I asked on Facebook if people preferred sweet or savory breakfast itemsā¦ and savory was hands down the winner! So to piggyback on that, Iām breaking out this Grilled Asparagus Salad with Fried Eggs on top! It works for pretty much any meal of the day and Iām thinking breakfast salads need to be a movement.
Who wouldnāt want a salad for breakfast thatās loaded with farmerās market vegetables and a fried egg on top? Eggs are the perfect way to kick off each and every morning since they are packed with protein and will keep you full until itās time for lunch! But if a salad isnāt your cup of tea for breakfast, this would be a perfect lunch or dinner! You could even add a bit of smoked salmon or grilled chicken on top to round it out. Any way you spin this, I can promise itās going to be a welcome meal on the table!
Get excited because over the next few months Iāll be teaming up with the folks over at the American Egg Board to bring you some delicious recipes featuring eggs as part of their Good Egg Project! The Good Egg Project is all about educating people about where their eggs come from. (something I think is important to keep in mind for all of our food!) For more info check outĀ Incredible Egg
Grilled Asparagus Salad with Fried Eggs
Ingredients
- Ā¼ cup olive oil
- 1 tablespoon fresh red wine vinegar
- Ā½ teaspoon Dijon mustard
- Kosher salt and freshly cracked black pepper
- 1 pound medium asparagus ends trimmed
- 1 yellow squash cut into coins
- 2 handfuls arugula or any other leafy green mixture.
- 2 tablespoons butter
- 4 large eggs
Instructions
- In a small bowl, whisk 3 tablespoons of the olive oil together with the red wine vinegar and mustard. Season with salt and pepper to taste and set aside.
- Heat an indoor or outdoor grill over medium high heat. Toss the asparagus and squash with the remaining olive oil and season with salt and pepper. Transfer the vegetables to the grill and grill for 5-6 minutes until the asparagus is just tender and the squash has grill marks. Remove from the grill using a pair of tongs and set aside. Cut the asparagus into 2 inch pieces.
- Toss together the dressing and the arugula in a large bowl and season with salt and pepper as needed. Add the squash and the asparagus and toss to combine.
- Finally, heat the butter in a nonstick skillet over medium heat. Cook the eggs, sunny side up, until the white part is firm but the yolk still running, about 4-5 minutes and season with salt and pepper.
- Divide the salad evenly amount 4 plates, top each with a fried egg and serve immediately.
Love this salad!
Yeah. That works for me. Breakfast for dinner.
I’m all for savory breakfast! Love this!
YESSSS – PUT AN EGG ON IT!! I just LOVE salad for breakfast. One of my favs! Yum.
Fabulous salad!! These photos are to die for!!
Yes to breakfast salads! I do a wilted dandelion greens thing with fried eggs and reduced balsamic — can we call that a salad?
There is nothing better than a runny egg and asparagus!
This looks like the perfect brunch or lunch dish!
I never think to put an egg on my greens but when I do! WOW! it’s always amazing.
Love asparagus, love the egg on top! This is so much better than a sugary breakfast!
Savory breakfasts are the best. Love!
I LOVE breakfast salad! It’s my go-to!
I could eat eggs for every single meal. I clicked on this recipe just to enjoy the bigger picture of that perfect fried egg.
This is a great breakfast, though honestly eggs and asparagus are perfect together for ANY meal in my opinion!
I love eggs and I have had them with avocado…but I love both on a English muffin with asperagus egg and sauce