Breakfast Salad with Eggs Over Easy

Paleo Recipe Paleo Breakfast Salad

For the next 8 weeks I’ll be participating in an atypical CrossFit class at CrossFit Roselle. The class is atypical because it will use many of the same movements and workout schemes of stretching, strength training, and endurance work, but we’re primarily using dumb bells for weights and not following the typical WOD. Today was the first day and when I came home I prepared this breakfast salad.

Paleo Breakfast Salad

Exactly eight months ago from today I tried my first class at CrossFit Roselle, but I decided not to go back. Instead I focused my attention on training for the triathlon I completed in June. Then a little over a week ago I noticed a post on Facebook:

I thought about it for a moment and immediately responded. Jason, the owner, said I was one of the first to respond, so I was in!

Today was the first class. Jason took before photos and measurements along with some initial testing and I felt strong and confident with my scores.

  • 60 pound squats, max rep of 5
  • 120-130 pound deadlift, maxed out at 9 reps
  • 30 full sit ups in a 1 minute test
  • 500 meter row + 25 burpees + 500 metter row in around 7:30
Paleo Breakfast Salad

I’m excited to go back tomorrow. I have a drive to compete, which is why I really enjoy the warrior workouts and trying to beat Zuzka’s scores each time, so I’m looking forward to having a new goal of beating today’s CrossFit scores two months from now. The class is four days a week with Wednesday, Saturday and Sunday off, so I’ll continue to do my warrior workouts on those days.

On to breakfast! I threw together as many greens as I could and topped the salad with some seasonings and the easiest protein source I reach for when I’m not interested in trying to think of something new, top it with two eggs over easy, cooked in Kerrygold grass-fed butter. BOOM! Paleo Breakfast Salad was done in minutes.

Paleo Breakfast Salad

Breakfast Salad with Eggs Over Easy

Yield: 2 Servings

Ingredients

  • 2 tablespoons grass-fed butter
  • 4 organic eggs
  • 2 cups organic spinach
  • 2 cups organic arugula
  • 1/4 onion, chopped
  • 1 avocado, cubed
  • 1 bunch fresh dill weed
  • 1 rib celery, sliced
  • 2 persian cucumbers
  • 1 lemon, juiced
  • extra virgin olive oil, to taste
  • coarse ground sea salt, to taste
  • dried oregano, to taste
  • coarse ground black pepper, to taste

Directions

  1. Melt 1 tablespoon of butter in a 6.5-inch cast iron skillet over medium heat.
  2. Crack 2 eggs in the pan and immediately cover with a lid. Cook the eggs to your desired consistency and keep an eye on them while preparing the salad. (I prefer my eggs over easy because when the egg yolks ooze out onto the salad it creates a delicious flavor profile when blended with the olive oil. This is one of my favorite salad dressings.)
  3. In a large mixing bowl add spinach, arugula, onion, avocado, dill and celery.
  4. Chop the ends off the cucumbers, cut in half (longways), slice and add to the bowl along with fresh lemon juice, olive oil, sea salt and oregano.
  5. Toss to combine. Split salad between two large plates.
  6. Top each plate with 2 eggs, a pinch of black pepper and serve.
  7. Enjoy! :)