Breakfast Salad Bowl

 

I have been on a tomato and basil salad kick, since visiting Italy. It’s more than a topping to bruschetta. In my newest recipe, I incorporate it into a breakfast bowl. A healthy, and delicious, start to the day!

A YouTube tutorial is available by clicking this link.

 BREAKFAST SALAD BOWL

INGREDIENTS:

4 Garlic cloves, roasted

1/4 Teaspoon flaked sea salt 

1/4 Teaspoon dried oregano leaves 

1/4 Teaspoon pepper

8 Fresh basil leaves, chiffonade

2 Tomatoes, deseeded, diced

1 Head butter lettuce, center leaves removed (to form a bowl) and chopped 

1 Teaspoon balsamic vinegar 

1 Tablespoon extra virgin olive oil 

1 Teaspoon garlic infused olive oil

1 Egg

Dash flaked sea salt

Dash dried oregano leaves 

Dash pepper 

Balsamic vinegar, to drizzle 

Extra virgin olive oil, to drizzle 

Flaked sea salt, to sprinkle

 

DIRECTIONS:

Smash garlic cloves with salt, oregano leaves, and pepper; to form a paste.  Transferred garlic paste to a medium sized mixing bowl. Loosen paste with balsamic vinegar and extra virgin olive oil. Add basil and tomatoes. Stir to combine. Toss in chop butter lettuce. Set aside. Heat a skillet to medium high heat, with garlic infused olive oil. In a small bowl, whisk egg, salt, oregano leaves, and pepper.  Spread egg mixture over skillet, As thin as you can. Turn off heat. Flip the egg. Cook until just done. Transfer to a cutting board. Cut the egg into thirds. Stack the egg. Slice into ribbons. Stir into salad mixture. To plate: place the butter lettuce bowl onto a large plate. Fill with salad mixture. Drizzle with balsamic vinegar and extra virgin olive oil. Sprinkle with flaked sea salt.You