One night, I was making egg and cheese sandwiches for dinner for my kids. I was in survival mode with my husband away and the first day of school upon us, but my kids t love eating these, and they’re pretty nutritious so I find nothing wrong with a little egg, cheese, and buttery bread for dinner. So while I was making the eggs for them, I decided to make a “Parisian brunch salad” for my dinner. I consistently waiver between cooking and eating healthy and cooking and eating not so healthy, but it creates a nice balance in my life. I cooked two eggs over easy and laid some raw spinach down on a plate. Drizzled a little dressing over it and as my 4 year old would say…”boom.”
Large handful of baby spinach leaves (uncooked)
Garlic Vinaigrette (or dressing of your choice)
Haas Avocado (Sliced)
Cook eggs over easy or poach them if you’d like. Toss the spinach with your prepared dressing and pile on plate. (I used a packet of garlic vinaigrette mix that I really like but you could use any dressing that you feel might compliment the egg.) Salt and pepper to taste. Add avocado and or tomato slices on top. Top the salad with the two eggs being careful not crack the yolks. That’s it!
Obviously I had to have a glass of rosé with this. Gotta make up for the calories somewhere! I felt like I was in a café in Paris…until my 4 year old came waltzing in naked.