North End Breakfast Salad

Right down the street from where we live in El Porto lies the cutest corner cafe overlooking the ocean. The best mornings are spent sleeping in, taking a walk to the cafe along the strand, and watching the surfers while enjoying our coffee. While the cafe is known for their killer breakfasts with french toast, breakfast tacos, and scrambles, I like to order their Mario salad instead. I’m a sucker for greens in the morning. I started making a version similar to it at home and it’s perfect for those days when I don’t have all the time in the world to stroll casually along the ocean. Brunch or lunch this salad satisfies. If you’re in the mood for something a little more sweet for breakfast, check out my overnight hemp oats!

 

North End Breakfast Salad

December 14, 2017
: 1
: 2 min
: 8 min
: 10 min
: Easy

By:

Ingredients
  • 1 cup spinach
  • 1/2 cup sliced cherry tomatoes
  • 1/2 medium avocado
  • 3 slices prosciutto
  • 1 tbsp coconut oil
  • 2 tbsp olive oil
  • 2-3 eggs
  • Garlic seasoning
  • salt
  • pepper
Directions
  • Step 1 Coat cast iron skillet (or any pan) with coconut oil and let heat
  • Step 2 Once the pan is hot, crack the eggs in the skillet and cook sunny side up
  • Step 3 While the eggs cook, add spinach, tomato, and proscuitto to a bowl or plate
  • Step 4 Top with olive oil, salt, pepper, and a little garlic seasoning
  • Step 5 When the eggs are a little crispy on the edges, remove from pan and slide those babies on top of the bowl
  • Step 6 Lastly, add the avocado and enjoy

Recipe Essentials:


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