A New Taste for Breakfast: Eggs & Spinach with Freshly Made Balsamic Dressing

Photo of spinach salad, hardboiled eggs, pine nuts, finely shredded cheese, and homemade dressing

When my coach Jackie Arcana shared what she had for breakfast the other day, it gave me some inspiration to try something new.

She made a baby spinach salad with hard-boiled eggs, cherry-type tomatoes, what looks like feta cheese, and a dressing.

Here’s what I did:

  • 2 handfuls of organic baby spinach
  • 2 almost-hard-boiled organic brown eggs
  • 1 tablespoon of dry roasted pine nuts
  • 1 tablespoon of 365 Everyday Value 3 Blend Shredded Cheese (Fontina, Asiago and Parmesan) – thinly shredded

Then I topped it with this homemade dressing:

  • 2 tablespoons Newman’s Own Organic Extra Virgin Olive Oil
  • 1 tablespoon Tres Classique Black Current (Cassis) balsamic vinegar
  • 1/4 teaspoon English honey mustard
  • about 1/2 teaspoon organic honey
  • water to thin

Heated the mixture to dissolve the honey and added some water to thin the consistency.

The whole thing turned out quite yummy!

If you want a vegetarian option, use extra firm organic tofu either in small cubes or crumbled. For a vegan meal, replace the honey with favorite sweetner and the honey mustard for one that doesn’t have honey.

About Bonnie Parrish-Kell

Diva-in-Chief and Publisher of Slowpoke Divas who always feels better after a good workout or matter how sore she may become. Tweet me @bparrishkell

Leave a Reply