Breakfast Salad with Tamari-Sauced Eggs
Breakfast salads don’t really require a recipe, just a gentle reminder that you can — and should — eat leafy greens for breakfast. This breakfast salad is a version of the one I served at the Caldera House Wellness Retreat in Jackson Hole this month. The recipe reflects what was in season at the early summer farmers market. Tiny beets, baby carrots, and the first cherry tomatoes. And, the first baby lettuces, tender and sweet.
Tamari-sauced eggs
These leafy greens and veggies were composed on a plate along with a quartered avocado and a tamari-sauced egg, cut in half, its jammy yolk trying to spill out. These soft-boiled eggs (which I talked about in my newsletter a few months back) spend a few hours in a tamari and vinegar marinade. When cooked just right, the insides are softly set and the whites soak up the subtle flavors of the sweet and vinegary sauce.
Make your breakfast salad with any greens and veggies you like
You don’t have to get fancy with your breakfast salad. Pile on any fresh, leafy greens you have on hand. Clean out the vegetable drawer and cut up the veggies into bite-sized pieces. Add an egg if you like — poached is always nice, or an olive oil-fried egg, gently heated until the edges of the whites are lacy and brown. Drizzle it all with extra virgin olive oil and a sprinkle of salt and pepper. Bonus points if the greens come in sturdy cups — think endive and romaine — for scooping up a little egg and veggie with each bite.
The secret to peeling eggs
If you make the tamari-sauced eggs (and I hope you do, they are so good!) feel free to use low sodium soy sauce instead of tamari. You probably already know that older eggs are easier to peel after boiling. Why? That’s because eggs dehydrate slightly as they age and the white pulls away from the shell. After boiling and plunging into an ice water bath, you’ll notice there’s a nice plane between egg and shell, making them a breeze to peel.
Servings |
people
|
- 2 handfuls mixed baby greens
- 2-3 small beets roasted until soft, and sliced thin
- 4 baby carrots scrubbed
- 1 handful cherry tomatoes
- 1 avocados halved, peeled and quartered
- extra virgin olive oil
- freshly ground black pepper
- sea salt to taste
- 6 tablespoons warm water
- 1 tablespoon sugar
- 2 tablespoons sherry vinegar
- 3/4 cup tamari
- 6 large or extra large eggs
Ingredients
For the tamari-sauced eggs:
|
|
- First, make the eggs. Whisk together the water and sugar to dissolve; stir in the sherry vinegar and tamari.
- Bring a large pot of water to a boil. Cook the eggs for 6 minutes 30 seconds, stirring slowly for the first 1 ½ minutes to distribute the heat evenly. Meanwhile, prepare an ice water bath.
- When the eggs are done, use a slotted spoon to transfer them to the ice bath. Once cool enough to handle, peel and marinate in the tamari sauce mixture.
- Marinate for at least 2 hours and up to 6 hours. Make sure they are completely submerged so the staining is uniform. If the marinade doesn't cover the eggs, place a paper towel over them and make sure it is soaked with the liquid.
- Remove the eggs from the marinade and store in an airtight container in the fridge for up to 1 week. (The marinade can be reused for another batch.) To serve, bring to room temperature and cut in half.
- To compose the salad, arrange the greens, tomatoes, sliced beets, carrots and avocado on each plate. Top with the halved eggs and drizzle with EVOO. Sprinkle with sea salt and freshly ground black pepper.
You will have leftover tamari-sauced eggs. They'll keep in the fridge for up to 1 week. The marinade can be used again for another batch.
Leave a Reply