Poached Egg and Avocado Breakfast Salad

Ingredients

• 4 large eggs
• 2 ripe avocados
• 16 grape tomatoes
• 6 cups baby greens or fav greens
• 1 cup cooked quinoa
• 1/4 cup pistachios
• salt and pepper to taste
• LEMON VINAIGRETTE
• 1 ripe lemon juiced
• 1 tablespoon EVOO
• 1 teaspoon Dijon mustard
• salt and pepper to taste

Instructions

1. VINAIGRETTE: place lemon juice, dijon, and salt and pepper in small bowl and whisk until blended. Drizzle in the EVOO while whisking until creamy. Store in small mason jar in fridge until ready to use (within 5 days).
2. Poach the eggs.
3. Create the salads by layering the lettuce, tomatoes, cooked quinoa, and avocado. Toss with dressing. Top with pistachios. Add the poached eggs and top with salt/pepper to taste.
4. To poach eggs: To poach egg(s): add enough water to a small or medium pan to cover an egg. Bring water to boil over high heat and allow to boil for a few minutes. Reduce heat until the water is only slightly simmering (small bubbles coming to top). With a slotted spoon, carefully lower an egg into the water for 15 seconds. Remove egg. Break egg into water and cook for 3-4 minutes, just until whites are set. Remove with slotted spoon and place on top of prepped potatoes.
5. To make eggs on the go: Fill a microwave-safe coffee cup, glass or microwave-safe liquid measuring cup with 1/2 cup of water. Crack 1 egg into the cup. Place a saucer on top of the cup, so that it covers the opening completely. Microwave on high for 30 to 60 seconds, until the egg white is cooked through, yet the yolk is still runny in the center.
6. For meal prep. Divide the dressing and add to the bottom of 4 mason jars. Add tomatoes and avocado. Add greens. Divide quinoa into baggies or other small, sealed containers. Divide pistachios into 4 separate baggies. To serve, dump contents of jar into bowl. Top with quinoa (you can warm for 30 seconds in microwave if you prefer warmed. Top with pistachios and egg.