If you are a fan of the traditional lox and bagels approach to breakfast like I am, this Breakfast Egg Salad recipe, courtesy of Everyday Food, a Martha Stewart publication, is for you. This digest-sized magazine is only a quarterly publication these days, but I loved its approach to quality recipes with the freshest of ingredients, and have held on to many recipes from past issues!
This breakfast recipe is casual enough for a nice weekend breakfast, when served alongside a helping of fresh fruit, but could also be a nice additional to a brunch buffet or a dish to enjoy for a light lunch. Toasted whole wheat bread, delicately topped with smoked salmon, diced avocado, diced eggs, peppery watercress, and a tangy mustard-lemon juice sauce. Not only a tasty way to start your day, but a deliciously healthy one at that.
Breakfast Egg Salad
Ingredients:
- * Recipe Courtesy of Everyday Food, a Martha Stewart Publication*
- http://www.marthastewart.com/344912/breakfast-egg-salad?search_key=breakfast%20egg%20salad
- 4 large eggs
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 avocado, diced
- Coarse salt and ground pepper
- 2 ounces sliced smoked salmon (about 2 slices)
- 1/3 cup watercress, thick ends trimmed
- 2 slices whole-grain bread, toasted
Directions:
- In a small pot, cover eggs with water by 1 inch and bring to a boil over high. Cover, remove from heat, and let sit 12 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel eggs and separate whites from yolks. Reserve 1 yolk. Coarsely chop egg whites.
- In a medium bowl, whisk together mustard and lemon juice. Finely grate egg yolk into mustard mixture and whisk to combine. Stir in egg whites and avocado and season with salt and pepper. To serve, divide smoked salmon, egg salad, and watercress between toasts.
Tagged: avocado, breakfast, egg, healthy start, mustard, smoked salmon, watercress, whole wheat bread
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