The essential elements of the Most Important Meal of the Day gained momentum quickly—French toast! normal toast! the New York institution that is the "sausage, egg, and cheese"! In Sifton's piece alone, he offered an extensive list of 10-minute first-meal possibilities that began with doughnuts and ended with bacon.
But what about Breakfast Salads? Why isn't anyone talking about the chopped, dressed, egg-graced glory that they are?
Our old friend, breakfast salad, was first brought to our attention over two years ago when Emily Virke shared her love for it. In her recipe's headnote, she wrote:
"After realizing that if a salad with an egg makes a good lunch or supper, it could certainly make a good breakfast (I mean, there's an egg there!), I became a total convert to the egg + salad breakfast."
And revisiting it now, it's clear why it just makes sense:
- Breakfast should be easy. (Salad is easy.)
- Breakfast should be nourishing. (Salad is nourishing.)
- Breakfast should be delicious. (Salad is delicious).
And besides: In countries who haven't been subjected to the football team-themed doughnuts America runs on or "All Day Breakfast," the options are more varied—and more savory: Peruvian ceviche, Italian panino, Welsh rarebit, Chinese jook and congee, Vietnamese pho!
If a salad is always delicious and an egg magically turns meals into breakfast, then Breakfast Salad I'll eat. It isn't revolutionary—and it isn't an egg and cheese—but we're still rooting for it.
Does Breakfast Salad not jive with your morning coffee? Tell us in the comments below!