Saturday Breakfast Salad with Poached Egg and Chimichurri Recipe

Recipesfull introduces to you: Turkey Recipes. (Saturday Breakfast Salad with Poached Egg and Chimichurri Recipe). This is an amazingly good-for-you salad, packed full of fiber and nutrients to make up for any cheating that might happen on the weekend! The best part is that you can really have fun with it by adding a variety of ingredients (ground flax, black beans, sausage, nuts, peppers). Have fun with it and please your palate! It's great for breakfast, but could easily be eaten for lunch or dinner as well.

Brief

Prep 15 mins

Cook: 10 mins

Total: 25 mins

Servings: 1

Yield: 1 salad

Saturday Breakfast Salad with Poached Egg and Chimichurri Recipe

Ingredients

1 cup firmly packed cilantro

¼ cup olive oil

2 cloves garlic

or more to taste

1 tablespoon red wine vinegar

½ jalapeno pepper

salt and ground black pepper to taste

1 pinch red pepper flakes

or to taste

5 cups water

1 tablespoon apple cider vinegar

1 egg

1 ½ cups spinach

1 slice crisp cooked turkey bacon

2 tablespoons feta cheese

1 mushroom

chopped

1 tablespoon roasted sunflower seeds

1 tablespoon chopped red onion

salt and ground black pepper to taste

Baked Hawaiian Sandwiches

Dinner

Directions

Step 1

Combine cilantro olive oil garlic red wine vinegar jalapeno salt black pepper and red pepper flakes in a food processor. Pulse chimichurri sauce until well blended.

Step 2

Combine water and apple cider vinegar in a small saucepan over medium-high heat until bubbles form at the bottom of the pot but not yet simmering about 140 degrees F (60 degrees C). Crack egg into a bowl carefully without breaking yolk. Slide egg into water and set a timer for 4 minutes.

Step 3

Place spinach bacon feta cheese mushroom sunflower seeds and red onion on a serving plate. Carefully scoop poached egg from the water using a slotted spoon and place on a paper towel-lined plate to absorb any extra m moisture. Transfer egg to the salad and top with desired amount of chimichurri sauce. Season with salt and pepper.

Nutritional Information

Saturday Breakfast Salad with Poached Egg and Chimichurri Recipe

Servings Per Recipe:1

Calories: 778.8

% Daily Value *

Protein: 19.5g 39%

Carbohydrates: 13.5g 4%

Dietary Fiber: 4.6g 19%

Sugars: 3.7g

Fat: 74.2g 114%

Saturated Fat: 13.8g 69%

Cholesterol: 228mg 76%

Vitamin A Iu: 10937.4IU 219%

Niacin Equivalents: 6mg 46%

Vitamin B6: 0.7mg 41%

Vitamin C: 40.5mg 68%

Folate: 235.6mcg 59%

Calcium: 296.2mg 30%

Iron: 5.4mg 30%

Magnesium: 134.9mg 48%

Potassium: 1023.7mg 29%

Sodium: 1052mg 42%

Thiamin: 0.4mg 39%

Calories From Fat: 667.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.