Name: Breakfast Salad with Smoked Salmon & Poached Eggs
Total time: 25 min
Ingredients: .25 cup lemon juice; .25 cup extra-virgin olive oil; 2 tablespoons cider vinegar; 1 teaspoon Dijon mustard; .125 teaspoon ground pepper, plus more for serving; 8 cups water; 1 tablespoon distilled white vinegar; 2 large eggs; 2 heads Little Gem lettuce, torn, or 4 cups mixed salad greens; 1 head Treviso or radicchio, torn (4 cups); 1 small fennel bulb, thinly sliced; 2 radishes, thinly sliced; 1 cup chopped fresh dill; 1 cup fresh parsley leaves; 2 ounces thinly sliced smoked salmon; Ground cumin (optional)

Breakfast Salad with Smoked Salmon & Poached Eggs

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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.

Maya Feller, M.S., RD, CDN

Published on February 3, 2021

Breakfast Salad with Smoked Salmon & Poached Eggs — Photo: Eva Kolenko

Active Time:

25 mins

Total Time:

25 mins

Servings:

Nutrition Profile:

Dairy-Free Gluten-Free Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

¼ cup lemon juice
¼ cup extra-virgin olive oil
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
⅛ teaspoon ground pepper, plus more for serving
8 cups water
1 tablespoon distilled white vinegar
2 large eggs
2 heads Little Gem lettuce, torn, or 4 cups mixed salad greens
1 head Treviso or radicchio, torn (4 cups)
1 small fennel bulb, thinly sliced
2 radishes, thinly sliced
1 cup chopped fresh dill
1 cup fresh parsley leaves
2 ounces thinly sliced smoked salmon
Ground cumin (optional)

Directions

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 (per serving)

439	Calories
35g	Fat
18g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 2
Serving Size 3 cups salad, 1 oz. salmon & 1 egg
Calories 439
% Daily Value *
Total Carbohydrate 18g	7%
Dietary Fiber 6g	21%
Total Sugars 6g
Protein 15g	30%
Total Fat 35g	45%
Saturated Fat 6g	30%
Cholesterol 193mg	64%
Vitamin A 11298IU	226%
Sodium 475mg	21%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.