Breakfast salad with egg & salsa verde vinaigrette

Indulge in a flavorful breakfast salad featuring a perfect poached egg drizzled with tangy salsa verde vinaigrette. A culinary delight to tantalize your taste buds!

Ingredients:

• 3 tablespoons salsa verde, such as Frontera brand
• 1 tablespoon plus 1 tsp. extra-virgin olive oil, divided
• 2 tablespoons chopped cilantro, plus more for garnish
• 2 cups mesclun or other salad greens
• 8 blue corn tortilla chips, broken into large pieces
• ½ cup canned red kidney beans, rinsed
• ¼ avocado, sliced
• 1 large egg

Instructions:

1. Combine salsa, 1 tablespoon of oil, and chopped cilantro by mixing them together in a small bowl. Pour half of this mixture over mesclun greens in a shallow serving bowl.
2. Create layers of tortilla chips, beans, and sliced avocado on top of the prepared salad.
3. In a small nonstick skillet, heat the remaining 1 teaspoon of oil over medium-high heat. Crack an egg into the skillet and cook until the egg white is fully cooked while the yolk remains slightly runny, which usually takes around 2 minutes.
4. Top the salad with the cooked egg. Drizzle the remaining salsa dressing over the dish and optionally, garnish with more chopped cilantro before serving.

Summary:

• Calories: 748 kcal
• Fat: 36 g
• Protein: 31 g
• Carbs: 80 g
• Potassium: 1872 mg
• Magnesium: 183 mg