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Saturday, January 7, 2012

BREAKFAST EGG SALAD

This was so yummy!! I served it as a light dinner, but it would be equally as fabulous for breakfast, brunch or lunch.
I love that the dressing is made of dijon mustard and lemon juice, with added creaminess from the avocado, instead of mayonnaise. The recipe called for including just one egg yolk, but I included them all.

BREAKFAST EGG SALAD


4 large eggs
1 teaspoon dijon mustard
1 tablespoon fresh lemon juice
1/2 avocado, diced
salt and freshly ground pepper
2 ounces sliced smoked salmon
1/3 cup arugula
2 slices whole-grain bread, toasted

In a small pot, cover eggs with water by 1 inch and bring to a boil over high. Cover, remove from heat, and let sit 12 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel eggs and coarsely chop.
In a medium bowl, whisk together mustard and lemon juice. Stir in eggs and avocado and season with salt and pepper. To serve, place smoked salmon, egg salad and arugula on the toasts.
Enjoy!

Recipe adapted from Everyday Food
www.everydayfoodmag.com

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