Salad. For breakfast. I love this idea.

OK. I said it. Now let’s explore why I love this idea.

For as long as I can remember, I’ve always loved two things for breakfast: omelets and boiled eggs. One of my favorite omelets has crisp raw spinach in the center, making me feel like I’m eating something to start the day off right. But there’s only so much raw spinach you can fit into one omelet. That’s where this salad comes in.

This breakfast salad is from one of my latest favorites in the blogosphere, Yummy Supper. The mother of this blog, Erin, simply toasts a slice or two of bread, butters them, then tears them up and places them in the bottom of a bowl. The bowl is then filled with peppery arugula–as much as you want–and topped with a halved, boiled egg, which you cook for precisely five minutes and 15 seconds to achieve a perfectly-cooked, just-runny-enough yolk.

All you do after assembling your salad is season the egg and greens with a little salt and pepper, and that’s it! There’s no dressing needed, as the yolk (if cooked properly) will run through the greens, creating a sauce all its own. 

As Erin says, this is a great breakfast to keep your healthy eating on track and it has just the right balance of protein, carbs, fat and veggies to fill you up and keep your body fueled throughout the day.

Step aside yogurt and oats, because this season, breakfast salads are the new black.