You might be thinking to yourself, "The only people who eat salad for breakfast are crazy hyper-dieting bodybuilders."
Not true, Sir or Madam, not true. I am a normal human who likes normal food, and I say salad for breakfast is de-li-cious.
It's so simple, I'm kind of embarrassed to even call it a recipe.
Ingredients for one:
olive oil for frying
salt and pepper to taste for eggs
A plateful of arugula leaves
1 tomato, sliced up any which way
1 tablespoon chopped fresh mint (my mint is taking over the herb garden, I could send you some if you don't have any)
2 teaspoons of olive oil
1 teaspoon thick sweet Balsamic vinegar
a good pinch of salt
a few garlicky croutons, homemade or store bought
It's a good idea to leave the arugula and tomato out of the fridge the night before, you don't really want ice cold lettuce with your hot eggs, I mean it's not bad, but it cools your eggs down quite a bit.
Mix your tomato, mint and arugula with the pinch of salt, two teaspoons of olive oil and teaspoon of vinegar (I just kind of toss with my hand right on the plate.) Balsamic vinegar (white or red) is important, because regular would be too acidic for a nice breakfast. You don't want to knock your socks off with this, save that for the Huevos Rancheros.
By the way, yes, avocado would be great in this, I just didn't have any ripe ones.
You can fry your eggs any way you like of course. I heat a lot of olive oil in the frying pan on medium low and I cook mine for one minute each side for over-medium. I also salt and pepper them to death. (I really think both eggs and tomatoes can handle a little extra salt.)
Place your eggs on top of the salad and sprinkle with a few croutons. I drink hot black coffee with everything so I can't imagine what else you would have. Maybe Earl Grey tea would be nice?