Loaded with spring vegetables and topped with over-easy eggs, this paleo, gluten-free Spring Breakfast Salad is an easy and delicious way to start your day with more veggies!
Thanks to Davidson”s Safest Choice Eggs for sponsoring this post.
This post is the second in a the second in a series of egg-related posts I’m doing for my friends at Davidson’s Safest Choice Eggs this year. In case you missed the first one, be sure to check out my Baked Scotch Eggs! This month, while we’re still talking breakfast, we’ve switched gears to a more veggie-heavy breakfast.
Before you go running for the hills at the thought of eating a salad for breakfast, give me a chance to make my case for this one!
First of all, I used fresh spring veggies which are currently in-season right now and tasting their best.
Second of all, if you like runny eggs, this is definitely a recipe you need to try. Remember that Safest Choice Eggs are unique because they’re pasteurized before they are sold. Basically, that means they’re submerged in a temperature-controlled water bath that destroys all bacteria, without cooking the egg.
So basically, you can use these eggs just like you would a non-pasteurized egg – scrambled, over-easy, in baked goods, etc OR you can use them in things like smoothies, salad dressings etc to add extra protein without having to worry about the bacteria that might be present in non-pastuerized uncooked eggs.
So, we’re basically using these egg yolks as a nice little salad dressing and you don’t have to worry about bacteria!
To grab the recipe for this delicious spring salad that’s actually perfect for any meal of the day, head over to the Safest Choice Blog by clicking the link below. Added bonus- this salad is gluten-free and paleo as well!