The very best way to start your Sunday is with a lazy and delicious brunch. This salad is the ultimate easy breakfast or lunch companion. Each bite offers crunch from the nutrient-rich pumpkin seeds, the sweetness from the Superfood blueberries, and a touch of tartness from the creamy goat cheese. It’s got texture, complexity, and a vivid, velvety egg yolk. What more could you possibly want?
2 tablespoons apple cider vinegar
1 1/2 tablespoons minced shallot (from 1 small shallot)
1/2 teaspoon Dijon mustard
1/4 teaspoon coarsely ground black pepper
3 tablespoons plus
1 tsp. olive oil, divided
3/4 teaspoon fine sea salt,
divided 4 large eggs
1 5-oz. pkg. baby spinach
2 ounces goat cheese, crumbled (about 1/2 cup)
1/2 cup fresh blueberries
1/4 cup roasted unsalted pumpkin seeds
1. Place vinegar and shallot in a bowl; let rest for 10 minutes. Add mustard, pepper, 3 tablespoons of the oil, and a pinch of the salt to the mix and whisk until well combined.
2. Heat a large nonstick skillet over medium. Add remaining 1 teaspoon oil; swirl to coat. Add eggs; cook until whites are set, 1 to 2 minutes. Turn over; cook 1 minute for runny yolks. Sprinkle with remaining salt.
3. Divide spinach among 4 plates. Top each with 1 egg, 2 tablespoons goat cheese, 2 tablespoons blueberries, and 1 tablespoon pumpkin seeds. Drizzle with vinaigrette and serve!