What’s Been On My Plate
After a long winter break at home, I have returned to Iowa City and classes began this week. My schedule this semester is looking medium-to-light, and without crazy writing to concoct for MFA applications, I look forward to finding a calm, enjoyable rhythm for my final semester of college. In the home stretch! I baked a few lemon cupcakes for our first week of classes and they turned out cute. I had a lot of fun decorating them.
Perhaps you missed last week’s essay, which seems (much to my surprise, as I rarely know what will “land” best) to have touched many readers. So in case you missed it, it’s linked here. And now— our recipe!
What Will Be On Your Plate
Breakfast Salad
I’m sure you’ve observed this from my previous breakfast recipes— I really enjoy a sweet breakfast. Pancakes, waffles, crepes, pastries… you name it, I’m into it. But there are days when I wake up and crave a fresh, light, and simple something. My answer? This breakfast salad. With an iced americano.
This herbaceous arugula salad is tossed in lemon juice and olive oil happens to be bursting with fresh flavors, and is sure to leave you feeling good— a perfect way to start your day. Each bite is simultaneously complex, lively, and comforting. A thick piece of toast pulls it all together. And if you’re not a breakfast person, know that it makes for a nice lunch, too.
Part of what makes this breakfast salad so delicious is its ease-to-health-ratio. While it comes together in moments, you’re also going to feel great afterward. It’s a win-win! Plus, the stakes are low: prepare your eggs however you’d like, add more lemon zest, or even opt for an English muffin instead of toast. It’s all good!
In the time it takes to fry your eggs (a passive act, as the eggs simply sit in a pan over medium heat), your bread can turn to toast, the arugula can be tossed in the elemental dressing, and the tomatoes can be sliced so all that’s left to do is to assemble the dish and eat it. This can be made in under ten minutes by a particularly focused individual. Fifteen by someone with less hustle.
Breakfast Salad
Ingredients:
1-2 cups of arugula
1/3 cup of tender herbs, such as parsley, dill, or cilantro (I used parsley)
zest and juice from half a lemon
1/4 tsp salt
several cracks of pepper
1 tablespoon of olive oil
1/4 cup cherry tomatoes
eggs (however many suits you)
1/4 cup feta or goat cheese crumbles
A hearty slice of bread, toasted and buttered
optional add ons: avocado, chili flakes, honey, etc
Method:
Gently, chop herbs and arugula. Add to a bowl with lemon zest, lemon juice, olive oil, pepper, and salt. With your hands, massage the ingredients together until the greens are fully coated. Taste to make sure the flavors are balanced.
Cook your eggs. Do this however you’d like. (Fry, poach, scramble, etc). Slide your piece of bread into the toaster and toast to your liking, too.
On a cutting board, halve the cherry tomatoes.
Once all the accouterments are complete, begin to assemble the salad by placing the arugula on a plate, topping it with the tomatoes, the crumbled cheese, eggs, and any other add-ons you’d fancy. Serve and eat immediately. Enjoy!