Kale + Beet Breakfast Salad

Updated at: Sat, 23 Nov 2024 03:06:57 GMT

Step 1

In your bowls (or plates) divide the Taylor Farms chef-inspired salad, avocado (sliced, if desired), watercress, and crumbled blue cheese.

Step 2

Poach the eggs: crack one egg into a small ramekin or bowl.

Step 3

Bring ⅓ of a pot of water to a boil, and then turn it down so it’s simmering.

Step 4

Use a spoon to swirl the water, creating a whirlpool.

Step 5

Gently, slide the egg into the center of the whirlpool and continue to swirl the water as the egg cooks.

Step 6

Use a slotted spoon to remove the egg, allow the excess water to drip off, and place it on top of the salad.

Step 7

Continue this process with the second egg.

Step 8

Toast your pine nuts: place your pine nuts on a skillet over medium heat, shaking the pan frequently.

Step 9

After about 1 – 2 minutes, when the nuts become fragrant, remove the pan from the heat adn continue to shake the nuts in the pan until they become golden-brown.

Step 10

Sprinkle each poached egg with salt, pepper, pepper flakes (as desired), toasted pine nuts, and hemp hearts.

Step 11

Drizzle the whole salad with balsamic vinaigrette.

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