Get your daily quota of veg by swapping your a.m. oatmeal for a big bowl of greens.
This gorgeous breakfast salad is from Maya Feller, M.S., RD, CDN.
Combine water and white vinegar in a large saucepan and bring to a boil.
Photo: Eva Kolenko
Reduce heat to a bare simmer.
Gently stir in a circle so the water is swirling around the pot.
Crack eggs, one at a time, into the water.
Cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain for a minute.
Serve the salad topped with salmon and the eggs.
Sprinkle with cumin and more pepper, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
