Organic Baby Spinach, Arugula, and Kale, Steak and Egg Breakfast Salad
Active Time: 10 minutes • Total Time: 15 minutes
Yields: 4 Servings
- 3 red potatoes, cubed
- 1 teaspoon oil
- 1/2 lemon, juiced
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup feta cheese
- 1/2 cup cilantro, roughly chopped
- 1 garlic clove, minced
- 1/2 pound steak (sirloin or shoulder cuts)
- salt and pepper, to taste
- 2 cups Earthbound Farm Baby Spinach & Baby Arugula
- 2 cups Earthbound Farm Baby Kale
Dinner for breakfast salad? Yes, please! Jeremy and Adrian of The Food Gays — two Vancouver men with a beautiful website of delicious recipes, lifestyle and restaurant finds — bring you this super hearty and comfort-filled salad that will leave you satisfied while you get your greens—organic baby spinach, arugula, and kale! Hit snooze no more. This salad will be all the motivation you need to get up in the morning. Rise and shine…
Cube potatoes, and cook them in a hot skillet with a teaspoon of oil. Once they’re browned and cooked through, remove from the heat.
To make the sauce, combine mayo, sour cream and feta cheese along with chopped cilantro, minced garlic and lemon juice. Set aside.
Make soft boiled eggs. Heat up water in a kettle, and submerge eggs for 6-7 minutes. Run under cold water and carefully remove the shell. Set aside.
Season steak with salt and pepper. If you’re using a tougher cut of meat, you may want to tenderize it first (we do this by simply placing the meat in a plastic bag, and wailing down on it for a while with a rolling pin). In the same pan you made the potatoes, cook steak a few minutes on each side until desired doneness. Let rest a few minutes before slicing.
Assemble your Earthbound Farm Organic Baby Spinach on a platter, and top with the sliced steak, potatoes, soft boiled eggs, and dressing. Serve immediately.