Get your daily quota of veg by swapping your a.m. oatmeal for a big bowl of greens. This gorgeous breakfast salad is from Maya Feller, M.S., RD, CDN. In her Brooklyn, New York, nutrition practice, Feller works with patients to reduce their risk of chronic diseases by implementing a whole-foods diet. "When layered with a variety of ingredients, heart-healthy fats and proteins, breakfast salads are the perfect way to start the day," she says.

EatingWell Magazine, March 2021


Credit: Eva Kolenko

Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Whisk lemon juice, oil, cider vinegar, mustard and pepper in a large bowl.

  • Combine water and white vinegar in a large saucepan and bring to a boil. Reduce heat to a bare simmer. Gently stir in a circle so the water is swirling around the pot. Crack eggs, one at a time, into the water. Cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain for a minute.

  • Add lettuce (or salad greens), Treviso (or radicchio), fennel, radishes, dill and parsley to the dressing; toss to coat. Serve the salad topped with salmon and the eggs. Sprinkle with cumin and more pepper, if desired.

Nutrition Facts

3 cups salad, 1 oz. salmon & 1 egg
439 calories; fat 35g; cholesterol 193mg; sodium 475mg; carbohydrates 18g; dietary fiber 6g; protein 15g; sugars 6g; saturated fat 6g; vitamin a iu 11298IU.