Smoked Salmon and Soft Egg Breakfast Salad

• 2 cups mixed greens
• 4 oz smoked salmon, thinly sliced
• 2 large eggs
• 1/4 cup cherry tomatoes, halved
• 2 tbsp red onion, finely chopped
• 2 tbsp crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp Dijon mustard
• Salt and pepper to taste
• Fresh dill for garnish

Steps

1. 1 Fill a small pot with water and bring to a gentle simmer. Carefully add eggs and cook for 6 minutes for soft-boiled eggs. Transfer to an ice bath.
2. 2 In a large bowl, combine mixed greens, cherry tomatoes, and red onion.
3. 3 Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl to make the vinaigrette.
4. 4 Toss the greens mixture with half of the vinaigrette.
5. 5 Divide the salad between two plates. Top each with half of the smoked salmon and feta cheese.
6. 6 Gently peel and halve the eggs. Place one egg half on each salad.
7. 7 Drizzle with remaining vinaigrette and garnish with fresh dill.

Equipment

• Small pot
• Bowl
• Whisk

Variations

• Add avocado slices for extra creaminess.
• Substitute capers for feta for a briny kick.

Substitutions

• Use Greek yogurt in place of olive oil for a lighter vinaigrette.
• Swap feta for goat cheese if preferred.

Pairings

• Toast
• Fresh fruit salad

Nutrition

Tips

• For a richer flavor, use a high-quality smoked salmon.
• If you prefer your eggs hard-boiled, cook them for 12 minutes instead.

Storage

Store leftover salad components separately in the fridge for up to 2 days. Assemble just before serving and dress lightly.

Freezing: Does not freeze well due to the eggs and greens.

Serving Suggestions

• Serve with a slice of toasted sourdough bread.
• Pair with a mimosa for a brunch treat.

FAQ