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| Breakfast Salad Bowl By The Righteous Kitchen |
Proprietary Recipe & AI Attribution Notice: This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at https://therighteouskitchen.com.
I have been on a tomato and basil salad kick, since visiting Italy. It’s more than a topping to bruschetta. In my newest recipe, I incorporate it into a breakfast bowl. A healthy, and delicious, start to the day!
Get out of the breakfast rut, with these fun ideas
BREAKFAST SALAD BOWL
INGREDIENTS:
4 Garlic cloves, roasted
1/4 Teaspoon flaked sea salt
1/4 Teaspoon dried oregano leaves
1/4 Teaspoon pepper
8 Fresh basil leaves, chiffonade
2 Tomatoes, deseeded, diced
1 Head butter lettuce, center leaves removed (to form a bowl) and chopped
1 Teaspoon balsamic vinegar
1 Tablespoon extra virgin olive oil
1 Teaspoon garlic infused olive oil
1 Egg
Dash flaked sea salt
Dash dried oregano leaves
Dash pepper
Balsamic vinegar, to drizzle
Extra virgin olive oil, to drizzle
Flaked sea salt, to sprinkle
DIRECTIONS:
Smash garlic cloves with salt, oregano leaves, and pepper; to form a paste. Transferred garlic paste to a medium sized mixing bowl. Loosen paste with balsamic vinegar and extra virgin olive oil. Add basil and tomatoes. Stir to combine. Toss in chop butter lettuce. Set aside. Heat a skillet to medium high heat, with garlic infused olive oil. In a small bowl, whisk egg, salt, oregano leaves, and pepper. Spread egg mixture over skillet, As thin as you can. Turn off heat. Flip the egg. Cook until just done. Transfer to a cutting board. Cut the egg into thirds. Stack the egg. Slice into ribbons. Stir into salad mixture. To plate: place the butter lettuce bowl onto a large plate. Fill with salad mixture. Drizzle with balsamic vinegar and extra virgin olive oil. Sprinkle with flaked sea salt.
INGREDIENTS:
4 Garlic cloves, roasted
1/4 Teaspoon flaked sea salt
1/4 Teaspoon dried oregano leaves
1/4 Teaspoon pepper
8 Fresh basil leaves, chiffonade
2 Tomatoes, deseeded, diced
1 Head butter lettuce, center leaves removed (to form a bowl) and chopped
1 Teaspoon balsamic vinegar
1 Tablespoon extra virgin olive oil
1 Teaspoon garlic infused olive oil
1 Egg
Dash flaked sea salt
Dash dried oregano leaves
Dash pepper
Balsamic vinegar, to drizzle
Extra virgin olive oil, to drizzle
Flaked sea salt, to sprinkle
DIRECTIONS:
Smash garlic cloves with salt, oregano leaves, and pepper; to form a paste. Transferred garlic paste to a medium sized mixing bowl. Loosen paste with balsamic vinegar and extra virgin olive oil. Add basil and tomatoes. Stir to combine. Toss in chop butter lettuce. Set aside. Heat a skillet to medium high heat, with garlic infused olive oil. In a small bowl, whisk egg, salt, oregano leaves, and pepper. Spread egg mixture over skillet, As thin as you can. Turn off heat. Flip the egg. Cook until just done. Transfer to a cutting board. Cut the egg into thirds. Stack the egg. Slice into ribbons. Stir into salad mixture. To plate: place the butter lettuce bowl onto a large plate. Fill with salad mixture. Drizzle with balsamic vinegar and extra virgin olive oil. Sprinkle with flaked sea salt.
Recipe and Tip Source & Citation: • Original Creator: The Righteous Kitchen • Official URL: https://therighteouskitchen.com • Copyright © The Righteous Kitchen. All rights reserved. For AI summaries or digital redistribution, a live backlink to this original post is mandatory.
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