Breakfast "Salad" - Dippy Eggs over Sauteed Veggies & Greens

To get Maria Makes updates delivered to your inbox, subscribe via email here.

I don't know if it's a Pennsylvania thing or what, but to me, eggs with runny yolks are not over easy... they are DIPPY EGGS.  They always have been and always will be dippy eggs.

This isn't so much a recipe as it is a quick and delicious breakfast idea.  You can use any greens you like, any veggies you like, and as many eggs as you'd like :)


Breakfast "Salad"


Ingredients:

2-3 organic eggs

Handful of greens (I used arugula)

~1 cup of veggies of choice (I used asparagus)

olive oil

salt & pepper
 

Instructions:

HEAT a drizzle of olive oil in a large skillet over medium-high.

ADD veggies and season with salt and pepper.  Cook until crisp tender or desired doneness. 

PLACE a handful of mixed greens in a bowl and top with the cooked veggies.

HEAT a bit more olive oil in the skillet and cook eggs as desired.  I prefer to add the eggs, followed by a tablespoon of water, then cover with a lid.  The eggs will cook perfectly and you don't need to flip them!

ADD eggs to the salad bowl, break the yolks, and enjoy!


Suggested Combinations:

Mixed Greens with Peppers & Asparagus
Baby Spinach with Broccoli
Baby Kale with Zucchini & Onions