The other day I asked on Facebook if people preferred sweet or savory breakfast items… and savory was hands down the winner! So to piggyback on that, I’m breaking out this Grilled Asparagus Salad with Fried Eggs on top! It works for pretty much any meal of the day and I’m thinking breakfast salads need to be a movement.
Who wouldn’t want a salad for breakfast that’s loaded with farmer’s market vegetables and a fried egg on top? Eggs are the perfect way to kick off each and every morning since they are packed with protein and will keep you full until it’s time for lunch! But if a salad isn’t your cup of tea for breakfast, this would be a perfect lunch or dinner! You could even add a bit of smoked salmon or grilled chicken on top to round it out. Any way you spin this, I can promise it’s going to be a welcome meal on the table!
Get excited because over the next few months I’ll be teaming up with the folks over at the American Egg Board to bring you some delicious recipes featuring eggs as part of their Good Egg Project! The Good Egg Project is all about educating people about where their eggs come from. (something I think is important to keep in mind for all of our food!) For more info check out Incredible Egg
- ¼ cup olive oil
- 1 tablespoon fresh red wine vinegar
- ½ teaspoon Dijon mustard
- Kosher salt and freshly cracked black pepper
- 1 pound medium asparagus, ends trimmed
- 1 yellow squash, cut into coins
- 2 handfuls arugula, or any other leafy green mixture.
- 2 tablespoons butter
- 4 large eggs
- In a small bowl, whisk 3 tablespoons of the olive oil together with the red wine vinegar and mustard. Season with salt and pepper to taste and set aside.
- Heat an indoor or outdoor grill over medium high heat. Toss the asparagus and squash with the remaining olive oil and season with salt and pepper. Transfer the vegetables to the grill and grill for 5-6 minutes until the asparagus is just tender and the squash has grill marks. Remove from the grill using a pair of tongs and set aside. Cut the asparagus into 2 inch pieces.
- Toss together the dressing and the arugula in a large bowl and season with salt and pepper as needed. Add the squash and the asparagus and toss to combine.
- Finally, heat the butter in a nonstick skillet over medium heat. Cook the eggs, sunny side up, until the white part is firm but the yolk still running, about 4-5 minutes and season with salt and pepper.
- Divide the salad evenly amount 4 plates, top each with a fried egg and serve immediately.
This post is brought to you in collaboration with American Egg Board.All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!