Eggs and Vegetables

eggs and vegetables

This recipe falls into the category of why didn't I think of this?  This healthy breakfast inspiration came from Grow in Saugatuck, Michigan last week.  Eggs cooked to perfection and paired with a vegetable arugula salad that is dressed with an apple cider vinegarette.  This is breakfast re-invented, healthy and scrumptious. Eggs and vegetables for breakfast, who's in?


2 eggs

2 slices of toast (we used sprouted grains from Food for life)

handful of arugula

1/4 sliced red onion

4-5 halved baby tomatoes

1/4 green pepper, rough chopped

1 Tablespoon Vinearette (recipe below)


1. Preheat your Baking Steel Griddle over medium heat for 5 minutes.

2.Drop a little bit of butter or oil, then crack your eggs on top.  Cook eggs for about 2-3 minutes, or until eggs are set. If you like them sunny, remove.  Or else just flip and cook on yolk side for 15 seconds.  Remove.

3. Make your toast, butter and plate with the eggs.

4.Toss the viinegarette with the arugual, tomatoes and onions and peppers. Plate.

For the vinegarette  (makes 1/4 cup)

1 oz.  cup olive oil

1/2 oz. apple cider vinegar

1/2 oz.  white wine vinegar

Salt and Pepper

Combine all ingredients and mix thoroughly.. 

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