Breakfast Salad

Enjoying salads. Going to bed early. Is this growing up?

It must be.

I pulled together this dish quite randomly. I had cooked eggs and chicken sausage for Rho’s breakfast, and made some extra for myself. I had taken the spinach out of the fridge for another reason (a smoothie? To sauté?), and roughly chopped up two handfuls. A drizzle of Sriracha and a sprinkle of chia seeds later, and I was staring at a breakfast salad.

One that I promptly devoured. It reminded me of the breakfasts we had in Paris, with every one accompanied by a small salad. I get it. I totally get it now.

I made it again two days later for my father and I (no sausage for him), and again this weekend.

Chances are I made it this morning (check my Instagram Stories to see).

This is a light, filling breakfast that requires minimal effort and time. You’re left feeling energized and satisfied.

Which is key for a Monday. Or any day, really.



  • 2 cups of greens of your choice, chopped
  • 2 eggs
  • 1-2 sausages (I like frozen Applegate chicken and apple sausage)
  • Ghee
  • Salt, to taste
  • Pepper, to taste
  • Red pepper flakes, to taste
  • Sriracha
  • Optional – any additional vegetables, herbs or proteins you have in your fridge (I like smoked salmon & dill with Greek yogurt, sun dried tomatoes and olives with mozzarella, or falafel and tahini)


  • Roughly chop your greens and spread them on a dinner plate
  • Cook sausage according to package directions. Cut into bite sized pieces
  • Cook eggs to your liking in 1 teaspoon of ghee. I like crispy fried eggs, seasoned with Himalayan pink salt, black pepper, and red pepper flakes.
  • Top greens with eggs and sausage.
  • Drizzle with Sriracha (or sauce of your liking)

Have you had salad for breakfast? Would you? COMMENT below and let me know!

P.S – this salad would also work perfectly for this dish. And when I’m feeling indulgent (or if it’s Sunday), I’m making these.