Real California Breakfast Salad with Garden Herbs, Eggs, Real California Cheese and Avocado
/It doesn’t get much more refreshing than this romaine salad with Real California Milk cheese. Get ready to hit the fall reset button because this meal-worthy salad is topped with perfect hard-boiled eggs, avocado, fresh chives, and mint. It’s as decadent as it is healthy!
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Real California Breakfast Salad with Garden Herbs, Eggs, Real California Cheese and Avocado
Time: 20 Minutes
Serves 4
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Ingredients
8 oz Real California cheese (Monterey jack, queso fresco, feta or cheddar), broken into ½-inch pieces
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Extra virgin olive oil
6 large eggs
3 hearts of mixed romaine lettuce, trimmed and washed
2 lemons, halved
1 avocado, cut into slices
1 small bunch watercress
3 Persian cucumbers
1/3 cup chives
1/3 cup fresh mint
To Serve
Toasted baguette
Directions
In a medium bowl, add cheese, minced garlic, and season with kosher salt and freshly ground black pepper. Cover cheese with olive oil and set aside.
Bring 1 inch of water to a boil in a medium saucepan. Ladle in eggs, cover, and continue to boil for 10 minutes. Allow eggs to cool – do not shock in a cold water bath. Peel and halve eggs.
Line plates with romaine lettuce and squeeze liberally with lemon juice. Top with avocado, watercress, cucumber, and eggs.
Season the salad with kosher salt and freshly ground pepper. Garnish with fresh chives and mint and serve with a toasted baguette.
If you loved this recipe, you will love my recipes for Easy Chicken and Blue Cheese Salad with Honey Mustard Vinaigrette, Greek Salad with Seared Salmon, and Real California Milk Charcuterie Board
