poached eggs and miso dressed salad for breakfast

     Breakfast. For me it's usually an on-the-go meal. A granola bar. Some yogurt. A bacon egg and cheese from the deli. Don't get me wrong - I love all those things! - but it's nice to have a nutritious home-cooked breakfast once in a while.

     A poached egg is a must. 9 times out of 10 I plan my meal around that (the other time it's a fried egg). Now add some dark leafy baby greens, white miso, and tomato and you got yourself a delicious, nutritious breakfast!

     Maybe poaching an egg seems like a daunting task for you. Or maybe it seems odd to have the makings of a salad for breakfast instead of lunch. But if you don't give this a shot you are seriously missing out!

     Admittedly, I messed it up a little bit. I watered my miso down a *tad* too much. I hadn't poached an egg in months so I was a little rusty. Maybe you'll mess it up, maybe you'll do it better than I did. But this is all fine because it still tasted great, looked great, and served its purpose as a satisfying first meal of the day.

     I originally added 3 teaspoons of water to my miso and I should have left it at 2 teaspoons (as I advise in the below recipe). The water for poaching the egg was on a bit too strong which made the desired smooth appearance go out the door (and again I will advise you correctly in the recipe below). You will not do these things. Or you might. Either way it's fine.

As long as the yolk is golden and runny, I'm happy!

Miso Tossed Salad with a Poached Egg
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 1

You Will Need:

• 1 cup baby kale (or baby spinach, arugula)
• 1 tsp white miso paste
• 1 small tomato, diced
• 1 large egg
• a dash of salt, 1 1/4 tsp white vinegar
• sesame seeds and dried dill to garnish

1. Bring a small pot of water with the salt and white vinegar to a boil.
2. While the water is coming to a boil, mix the white miso paste and 2 tsp water in a small bowl until you achieve a smooth consistency without clumps. Set aside.
3. Rinse your baby kale and pat to dry. Set on plate and scatter diced tomato over. Pour miso sauce over your salad.
4. As water comes to a rapid boil, lower the heat to simmer. Once simmering, crack your egg open into a small bowl. 
5. Optional Step: Stir your water rapidly to get a swirl going. This will force the egg to turn in on itself when you pour it in. This is not necessary.
6. Quickly pour your egg into the pot from the bowl with the flick of your wrist (if you did step 5 be sure to pour it directly into the eye of the swirl). Wait 3-5 minutes for the egg to cook to your liking. You want a runny yolk but a cooked white. If you poke the egg and it feels firm on the white then it is done.
7. Using a slotted spoon, remove the egg from the pot and let all water drip off. Place egg on top of salad.
8. Garnish with sesame seeds and dried dill, if desired.

What is your must have homemade breakfast?