Breakfast Salad

You won’t find a more bewitching trio of breakfast flavors than spicy arugula soaked in a pool of rich golden yolk and sporting an avocado swirl. 


Poached or Soft Boiled Eggs: 

  • 2 organic, pasture-raised eggs 
  • White vinegar (if poached) 

Avocado Rose: 

  • 1/2 avocado (conventional is fine, given the hard exterior)


  • Several handfuls of organic arugula 
  • 10-15 spears of organic asparagus (optional) 
  • Lucini organic extra virgin olive oil
  • Celtic sea salt and pepper, to taste 


For the optional asparagus addition, preheat the oven to 425 degrees. 

Snap off the ends of the asparagus and discard. Wash and dry the spears and place on a lined baking sheet. Drizzle with olive oil, salt and pepper. Roast for 12 minutes, flipping once.

For poached eggs, fill a saucepan with 2 inches of water. Add 1 teaspoon of white vinegar and bring to a boil. When the water is boiling, use the end of a wooden spoon or spatula to stir the water in a clockwise direction, creating a whirlpool effect. Crack one egg and drop it gently into the center of the whirlpool and reduce the heat to low. Cover the saucepan and let the egg sit, undisturbed, for 5 minutes. Remove the egg and pat dry. Repeat as necessary to achieve the desired number of eggs. 

For soft boiled eggs, bring a saucepan filled with water to a boil (ensuring there is enough liquid to cover the eggs). Place the eggs in the pan together and reduce to a low simmer. Simmer for 7 minutes, uncovered. Remove the eggs and run them under cold water to prevent further cooking. Remove the shells to release more heat. 

Slice the avocado in half and remove the skin and pit. Working with one of the halves (pit-side down) thinly slice the avocado, careful to keep the overall shape intact. Place your hands on either side of the avocado and begin to elongate the slices, sliding your hands in opposite directions while pressing gently. Once the avocado is completely elongated, choose one end and start to carefully roll it towards the opposite end, which ultimately creates a “petal” look. 

Plate the arugula, asparagus, eggs, and avocado. Serve immediately.