A Different Sort of Egg Salad

July  4, 2013

Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

Today: Sometimes, a girl's just gotta feel French.

Breakfast Egg Salad

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It’s one of those facts of life – sometimes a girl’s just gotta feel French.  There are assorted means for accomplishing this, including wearing designer jeans and heels even though you’re taking out the trash or looking annoyingly elegant while eating a flaky, messy pain au chocolat. But when I need a fix, the one I use most often is eating a lunch of frisee salad topped with lardons and a poached egg, accompanied by a glass of wine. (Because of the whole wine at lunch thing, I don’t get my fix as often as I’d like, sigh.)

During one of these lunches last year, I had the sudden realization that if a salad makes a good vehicle for an egg at lunch, then a salad could also be my breakfast. Just switch the wine for a cup of coffee!  Not only this, but salad as good egg vehicle holds true for other types of lettuce, not just frisee.  Thus, a different sort of egg salad swiftly became a staple of my breakfast table.  

I vary the lettuce and veggies according to what I have, but my current favorite is this one.  I’ve been eating it weekly for about two months now and I plan on stopping only when I can’t get any more radishes. Lemony arugula, crisp rounds of radish, salty feta, and lots of sliced avocado turn out to be particularly delicious once coated in runny egg yolk. I may not feel French after I finish it, but I feel full and ready for my day.

Arugula, Avocado and Radish Salad with Poached Egg

Serves 1

3 handfuls of arugula
2 small radishes, trimmed and thinly sliced
½ Tbs. lemon juice
¾ tablespoon olive oil
¼ of an avocado, sliced – at least.  You can use more if you’d like, I won’t judge. 
1 ½ tablespoons crumbled feta
1 large egg
Splash of vinegar
Salt and pepper 

See the full recipe (and save and print it) here.


Photo by Emily Vikre

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Trena H. July 4, 2013
I just added this recipe to my recipe collection. I love the idea of unconventional breakfast foods. This would be a great summer breakfast especially for those of us sizzling in California right now. Thank you Emily!
Author Comment
fiveandspice July 5, 2013
Thanks! There's nothing like a cool breakfast on a hot day, right?!
Greenstuff July 4, 2013
Salad Lyonnaise! One of my very favorite salads in all its iterations. Of course, no one in France would look at it as breakfast, but I've been pleased for years that Venus, a restaurant here in Berkeley, California, has had various versions on their breakfast menus for years.
Author Comment
fiveandspice July 5, 2013
Oh, I'm sure a French person would shudder at the idea of eating this for breakfast! But that doesn't mean the rest of us can't enjoy it in good conscience. :)
gingerroot July 4, 2013
Yum! I'm really loving your column, Em! Makes me want this right now. Lucky for me, it's time for breakfast!
Author Comment
fiveandspice July 5, 2013
Thank so much Jenny! It's always a lucky time when it's time for breakfast.