Salad for breakfast

Start your day with a delightful breakfast salad packed with fresh, vibrant ingredients to awaken your taste buds and kickstart your morning routine.

Ingredients:

• 4 large eggs
• 1 teaspoon kosher salt, plus more
• 1 tablespoon sugar
• 1 teaspoon ground turmeric
• 1/2 cup plus 2 tablespoons unseasoned rice vinegar
• 2 cups chopped crunchy vegetables (such as cucumbers and radishes)
• 1/4 sweet onion, very thinly sliced
• 230g feta, cut into thick slices
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 4 slices sourdough bread, toasted, cooled
• 8 cups lettuce leaves, torn if large
• Ground sumac (for serving)

Instructions:

1. Carefully place eggs into a medium saucepan filled with boiling salted water and cook for 6 and a half minutes. Move the eggs to a bowl of ice water using a slotted spoon and allow them to cool until they are just warm. Remove the shells and set the eggs aside.
2. In the meantime, mix together sugar, turmeric, 1/2 cup of vinegar, 1 teaspoon of salt, and 1/2 cup of water in a medium bowl. Add the vegetables and sweet onion, and let them sit until they slightly soften and pickle. Ideally, you should let them sit for at least 1 hour, but if you are pressed for time, letting them sit for 10 minutes and gently massaging them to soften a bit will suffice.
3. Put the feta in a small bowl and drizzle it with 1/4 cup of oil and the remaining 2 tablespoons of vinegar. Allow it to sit for at least 5 minutes.
4. Drizzle oil over the toast and tear it into large pieces. Place it in a large bowl with lettuce. Drain the pickled vegetables and add them to the bowl. Drizzle the marinating liquid from the feta over the salad, season with salt, and mix well.
5. Slice the eggs into quarters. Distribute the salad onto plates, top with eggs and marinated feta, and sprinkle with sumac.
6. The eggs can be cooked and the vegetables can be pickled up to 4 days in advance; cover and refrigerate. The marinated feta can be prepared up to 1 week ahead; cover and chill.

Summary:

• Calories: 3177 kcal
• Fat: 137 g
• Protein: 130 g
• Carbs: 354 g
• Potassium: 2675 mg
• Magnesium: 362 mg