i was recently in la jolla and had brunch at cody’s where i tried this amazing idea: a breakfast salad. theirs was a mix of baby field greens dressed in a mild vinaigrette, topped with goat cheese crumbles and poached eggs. they poached the eggs freeform, and despite having an egg poacher, i think i prefer the freeform method, for the delicate texture, for the ability to see just how much the yolks are cooking, and for the fact that the eggs look like formative solar systems when they’re done. i have been thinking about the breakfast salad i had for nearly 2 weeks, so i thought i’d try to recreate it with baby spinach and a lemon-dijon-maple dressing.

breakfast salad serves 1
2 eggs
1 tbsp vinegar
1 large handful of baby greens
1 oz goat cheese, crumbled
salt & pepper to taste

dressing:
1 tb dijon mustard
juice of 1 lemon [zest optional]
1 tsp maple syrup
1 tsp oil [try a flavored oil like sesame or garlic]

heat a pan of water with 1 tablespoon of vinegar over medium heat until simmering. swirl the water into a whirlpool and crack eggs, gently dropping them into the water. poach to desired consistency, and set aside on a plate when done.

place all dressing ingredients in a bottle and shake well to mix.

place the field greens in a tossing bowl, pour 1-2 tablespoons of dressing over them, and toss to coat. transfer to a serving bowl and top with the poached eggs. add crumbled goat cheese, and season with salt & pepper to taste.