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A Breakfast Salad

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We are still in Canada and immensely enjoying our time on Prince Edward Island. I will share that part of the trip when I get back as I only brought my phone.

Today I’d like to share the beautiful and delicious salad I made up for breakfast. I used some spinach leftover from last night’s salad and topped it with vanilla yogurt, some fresh pineapple and blueberries. It is magnificent and so simple.

I think you will love this no matter what but especially if you adore green smoothies. After all, it is just a deconstructed green smoothie.

Hard boiled eggs are another nice breakfast staple to have on hand while traveling but staying in centralized location. Making them while traveling brings back fond memories of the Abigail’s Hostel in Dublin Ireland. One of the first hostels where we ever experienced a continental breakfast. A free breakfast should always be appreciated. They inspired us to make hard boiled eggs a few more times during our travel last year.

It helps if you have access to a stove, sauce pan, and a store/farm.

I have adopted my sister-in-law’s husband’s method which is super easy to do and remember.

Bring your water to a boil, lower eggs into the water using a spoon or measuring cup, boil for 10 minutes, remove from water using the same spoon method into an empty bowl, fill with ice cold water and perhaps a few ice cubes. Place in the freezer for 10 minutes before storing in the fridge sans the water.

They have turned out perfect every time we make them. Besides eating them for breakfast they make a great snack or can even be used on a sandwich or salad.

What do you make when you have access to a kitchen while traveling?


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