Greens for Breakfast

One of my all-time favorite breakfasts is greens and eggs. Lucky for me, our garden is producing a lot of greens this winter! Lately, I’ve been really into the mizuna.

Mizuna is a mildly spicy Japanese green that you eat raw (like a lettuce). I like my mizuna topped with a simple homemade mustard vinaigrette, and I always cook my eggs the same way: over hard with a sprinkle of pepper and Old Bay seasoning. Today, I added a scoop of green olive tapanade from Trader Joe’s, which some friends gave us. So yummy!

Mustard Vinaigrette
(Adapted from my all-time favorite cookbook, Lorna Sass’s Complete Vegetarian Kitchen.)
1/3 c. oil
2 T. apple cider vinegar
1 T. maple syrup
2 T. brown mustard
pinch salt

Combine all ingredients in a small jar and shake vigorously. Keeps about a week in the fridge.

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