Salad for breakfast was an unappealing idea to me until recently. That might be because salad for any meal is unappealing to me in general.
When it comes to raw or cooked veggies, I always tend to prefer cooked. I love them roasted, grilled, sautéed but don’t usually extend the same affection toward them when raw.
But beautiful vibrant photos of breakfast salads have been appearing in all the magazines I love and the notion has been making its way into my heart, so I’ve been waiting for an opportunity of a slow Sunday to attempt this for myself and Dan.
But excuses can be endless when one is lazy:
- I need to make my own dressing? Ugh I need all the ingredients then
- Ugh I need to wash and chop up the lettuce
Needless to say this salad took a long time to appear on the Baldessari breakfast table.
But finally, after over a year of enduring a Trader Joe’s-less life (since March 11, 2020 to be exact), last week I finally had the opportunity to return to the place I most love and bought all the things I needed for this salad (and more). In essence, Trader Joe’s makes this seemingly elaborate breakfast salad a (healthy) piece of cake and removed all the ugh’s from my vocabulary.
I followed an old pinned recipe for poaching eggs which took all of 4 minutes – pretty much the exact amount of time you need to grab a handful of TJ’s Wild Arugula, peel some organic carrots, and slice some cherry tomatoes into a bowl.
I drizzled some of the Green Goddess onto the salad and then my poached egg on top of that. My final touch was some freshly cracked TJ’s Rainbow Peppercorn.
I am now a believer in breakfast salads.