If you hadn’t noticed, I have taken a short break from blogging. I hadn’t had a chance to cook in a while and only had Asian recipes to share from the various cooking classes I took in South East Asia.
I was getting pretty bored with the non stop posting of Asian recipes, as I’m sure you were as well.
But no worries that streak is over. With our arrival in France, a handful of apartment rentals and my mom coming to visit I’ve been able to get back to the kitchen and do what I love most – cook.
I cannot even begin to express how amazing it is to be able to make your own breakfast after months of having to go out for the first meal of the day only to be disappointed with the options on the menu.
When you prepare your own meals you can do whatever you want with them, and are not limited to the options listed in the menu.
So for one of my first breakfasts I decided to fancy it up. I hadn’t had salad greens in months (what with fearing how they were washed in Asia) and though I have had hard boiled eggs, definitely not the soft boiled kind.
Those two I jazzed up with some artisan garlic mayo we found in a small shops, alfalfa sprouts, pan fried mushrooms, and smoked salmon.
It’s amazing how good lightly browned thinly sliced mushrooms taste. Don’t crowd the pan though. I learned this crucial kitchen maneuver from the Julia and Julie film – that it is key to pan cook mushrooms in a single layer in order to properly brown them on each side. Don’t just throw the bunch of them into the pan – trust me the result does not even begin to compare.
And so with a little bit of prep my fancy breakfast/brunch salad was ready. It was absolutely delicious and the flavors complemented each other perfectly.
I urge you to make this immediately!
A simple brunch salad full of flavors that perfectly complement each other! Dairy and gluten free too!
10 minPrep Time
15 minCook Time
25 minTotal Time
- 2 handfuls spring mix,
- 3 slices smoked salmon
- 2 soft boiled eggs, sliced
- 1 tablespoon artisan or home made garlic mayonnaise or aioli
- 1 handful alfalfa sprouts
- 2 pan fried mushrooms (lightly pan fry mushrooms in olive oil, making sure not to crowd the pan and cook the thinly sliced mushrooms in a single layer)
- 1 teaspoon lemon juice
- salt and pepper to taste
- On a plate arrange spring mix and alfalfa sprouts.
- Top with smoked salmon, mushrooms, and soft boiled eggs.
- Lightly drip garlic mayo evenly over the plate and sprinkle with lemon juice. Add salt and pepper to taste.