Recipe: Breakfast Salad Sandwich

Eating salad as an open-faced sandwich is more satisfying than just sticking a fork in it, and good sourdough bread has a low glycemic index, which helps keep your blood sugar and insulin levels lower. Also, most importantly, it tastes great!

Here’s what we like to do to kick off (or wind down) a good day. Breakfast salad is an underrated meal — a fresh egg hits you with the protein that’ll help you stay less hungry throughout the day and give you a boost of energy to kick things off. Fresh greens give you Fiber, Vitamin A, Vitamin C, and a bunch of phytonutrients, but from a psychological standpoint, eating a salad to kick off the day makes you feel like you’re treating your body right, and that feeling tends to last the whole day.

Eating salad as an open-faced sandwich is more satisfying than just sticking a fork in it, and good sourdough bread has a low glycemic index, which helps keep your blood sugar and insulin levels lower. Also, most importantly, it tastes great and just takes five minutes and five ingredients to make. It scales up easy, so you can feed as many people as you’ve got eggs.

In short, we’re big fans.

Ingredients

  • Country Sourdough Loaf (Grano Bakery)
  • Salad Mix (Groundworks Organics)
  • Fresh Eggs (Chicken Scratch Farms)
  • Butter (Larsen’s Creamery)
  • Chorizo Navarre Salami (Olympia Provisions)

How To Do It

1. Toast a thick slice of sourdough bread to your preference — we like it when sourdough is crispy on the edges but still has a little bit of moisture in the middle.

2. While it’s toasting, heat up a nonstick or cast-iron pan to medium heat, toss in a generous pat of butter, then crack an egg in it. Cook on medium temperature so you don’t crisp up the edges of the egg too much, and let it cook until the yolk is partially set. Over-Medium is great!

3. While the egg is cooking, take some salad greens and toss them in a small bowl with good olive oil, a little kosher salt, and pepper (to taste).

4. When your toast is done, slather it in as much butter as you’d like (we like a lot), top it with a big handful of dressed salad greens, and gently set your egg on top.

5. Enjoy! With a fork & knife or just your hands, at the dining table or in the backyard, this sandwich is a light and very fulfilling summer dish!

6. Optional: If you want to add salami to the dish, there are two ways to do it.

A. Chop it into little matchsticks and toss with the salad. It’s gives a little bite to it this way. Slice the salami into coins, once down the middle, and then turn it and cut into short sticks.

B. Thinly sliced and placed on the toast before you add the salad and eggs. Hidden flavor! This way you get an evenly distributed layer of thin slices, ensuring a little bit in each bite!

That’s it!