Raw and Juicy’s Copycat Eggs and Greens Breakfast Salad
This summer the kids and I drove down to the 30A Beach to meet dear friends from California. We wanted all of our kids to hang out and get to know each other better. Plus, us mommas needed some girl time together after the COVID spring.
Our 1st morning there we woke up early to beat the crowd and get a spot on the beach. Afterwards, we went to Raw and Juicy Curbside Bar to grab food in Alys Beach. Have you been to Alys Beach’s Raw and Juicy? It is so cute and a swanky curbside little restaurant. They have a great healthy and wholesome menu.
My favorite thing they had was their Eggs and Greens Breakfast Salad. It was so amazing! I really never eat breakfast since I intermittent fast most everyday, so this was a treat to even eat breakfast. It has so much flavor and no guilt! Honestly, I was surprised with how much I liked this meal. When I got back home I craved it. Here is my recreation. Enjoy!
XOX, Laura
What you need:
- eggs
- arugula lettuce
- extra virgin olive oil
- lemon
- avocado
- sunflower seeds or pumpkin, optional
- 1/8 cup feta cheese, crumbled, optional
What you need to do:
- oil the eggs to your liking, for hard-boiled cook them for around 5-8 minutes.
- Place the arugula lettuce in a bowl, drizzle with lemon juice and olive oil, season with salt and pepper. Rub everything into the leaves with your hands.
- Half the avocado remove the seed and skin. Cut into cubes,
- Add avocado and sunflower seeds to the bowl. Toss everything and divide between two plates.
- Once eggs are cooked, peel them and cut in quarters, and divide between the two plates. Season to taste with freshly ground black pepper and more lemon juice if required.
- Optional: Top with the crumbled feta cheese
RAW AND JUICY’S COPYCAT EGGS AND GREENS BREAKFAST SALAD
Ingredients
- 3 eggs, Soft boiled or hardboiled
- 2 oz. arugula lettuce
- ½ lemon, juiced
- 1 tsp. extra virgin olive oil
- 1 avocado, sliced, optional
- 1 tbsp. sunflower seeds, or pumpkin, optional
- 1/8 cup feta cheese, crumbled, optional
Instructions
- Boil the eggs to your liking, for hard-boiled cook them for around 5-8 minutes.
- Place the arugula lettuce in a bowl, drizzle with lemon juice and olive oil, season with salt and pepper. Rub everything into the leaves with your hands.
- Half the avocado remove the seed and skin. Cut into cubes,
- Add avocado and sunflower seeds to the bowl. Toss everything and divide between two plates.
- Once eggs are cooked, peel them and cut in quarters, and divide between the two plates. Season to taste with freshly ground black pepper and more lemon juice if required.
- Optional: Top with the crumbled feta cheese
Notes
- 311 kcal
- 26g Fats
- 8g Carbs
- 15g Protein
