Home Cook: Summer Breakfast Salad

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I’ve had enough of those cooking channels and meal magazines. First, I rarely have six hours to make turducken in a kitchen-aid sponsored kitchen with a staff to clean up post cooking-volcano. Second, I simply don’t have the moolah to whip up a couple of rare Kobe ribeyes. Thus I embark on a new series: Home Cook. All meals fit for the amateur, the lazy, the hungry, and the broke. I vow to find ingredients only at my local supermarket – none of that out-of-the-way hipster health store stuff.

So here we are: recipe #1. I’ve had one too many bowl of Cheerios to post about anything besides breakfast. If you’re a quazi-health-freak such as myself, you’ll be pleased with the kale (SUPERFOOD!) and the balanced combination of protein, fiber, and omega 3’s (omega 3 = brain power).

And don’t be fooled by the pictures, cooking time is 6 minutes.

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Ingredients:

1 C baby kale

1 egg

1/2 nectarine (ripe)

1/2 avocado sliced

1 tangerine

sliced red onion

1 tbsp sunflower seeds

2 tbsp roasted cashews

salt, pepper, and olive oil to dress

Simmer two inches of water in a pot and meanwhile prepare your dry ingredients on a plate. Poach the egg and transfer to plate. Dress with salt, pepper, and olive oil.  Enjoy!

Serves: 2

Difficulty: easy

Cost: $3.49

Cooking time: 6 minutes

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Have any home-cook ideas? Anything you want to see?  Send them in! Email: hannah@oaklandlocal.com

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