Healthy Breakfast Salad
1/2 english cucumber, cut into quarters then thickly sliced
2 large handfuls of cherry tomatos, halved
1 red bell peper, diced
1 avocado, diced
1 small handful of basil, torn into bit sized pieces
1/4 cup of pine nuts, toasted
1 tbsp olive oil
1/4 tsp mild flavored flaky sea salt
oil for frying eggs
Combine all veggies, pine nuts, olive oil and salt together in a large bowl and toss well.
Heat a skillet (cast iron works great) over medium heat and add a splash of oil. When the pan is hot crack both of the eggs into the pan. Add a small splash of water to the pan to help the eggs cook. Remove the eggs from the skillet and serve over the salad once they are cooked to your liking
You can make variations of this salad such as remove the eggs, or substitute the pine nuts for walnuts.
Recipe Credit: Kristen Stevens
Photo Credit: The Endless Meal