Frisse With Sardines and Boiled Eggs
- 1 head Frisse
- 2-5 sardine fillets
- 2 soft-boiled eggs
- 1 ripe avocado
- Your favorite dressing or:
- 1/4 cup olive oil
- 3 Tb red wine vinegar
- 1 Tb Dijon MustardSalt and Pepper
- Squeeze of lemon
- Lots of freshly-ground pepper
- A sprinkle of salt
I'm on a quest for a breakfast that satiates me and carries me through the morning with energy, passion and focus.
Real life: I ate this in Paris. You can tell from the amazing parquet floor in the background; that is definitely not American flooring. I was lucky to fix this breakfast salad for my camera-toting travel buddy, Shannon Partrick. After stuffing ourselves with fancy breads, fruits and cheeses, both of us were craving some vegetables for breakfast.
This is a fancy frilly lettuce called frisee, with 8-minute soft boiled eggs and some sardines, and a very simple dressing. It's fast and easy, and makes me feel posh as heck.
Trim the stem off of the lettuce. Chop or tear it into bite-size pieces, and separate into two bowls. (Don't leave these too big, or you'll get salad dressing all over your face/shirt/life.) Break up sardines with a fork and sprinkle them around the salad. Run soft boiled eggs under cold water, then peel and slice them horizontally into four or five discs. Serve each salad with an egg, and half of a slice avocado.
In a small bowl, whisk up salad dressing ingredients. Drizzle over frisee and eggs. Top with ground pepper, for sure, and salt to taste.
Right After Eating: Shannon and I felt fresh and satisfied by this light breakfast! Our tummies were grateful for the break from pastries and espresso. We were ready to go masquerade as chic Parisian artists!
Two Hours Later: I was surprised by how long this breakfast kept me going! While my mind was still drawn to all kinds of beautiful-looking snacks, my stomach wasn't calling out for more. I felt ready to eat by lunchtime, and felt no shame about going all out on déjeuner since we had such a healthy petite-déjeuner.