Spinach and Boiled Egg Chop Salad
If I had to guess, I would say the “superfood” concept was born right around the time that cats, memes and “listicles” took over the internet.
Nutritionally speaking, 2017 was to be the year of mushrooms, turmeric and watermelon seeds, as heralded in numerous web articles headlined with a variation of “Step aside, kale … .”
Mushrooms, turmeric and watermelon seeds. Yep, those’re gonna hit the spot.
“Superfood” is generally considered a marketing term and the concept doesn’t get much support from dieticians, nutritionists or scientists. May new additions to the superfood lists may be exotic, expensive and quite replaceable by more prosaic items that pack an equal health punch.
“Nominating some foods as nutritional talismans gives the impression that ordinary, affordable and everyday foods are somehow deficient,” Catherine Collins, chief dietician at a London hospital told The Guardian. “A family would be better off buying regular and larger quantities of fresh fruit and vegetables from their local market.”
Take kale. (At this point, Dan would say “Please!”) Leafy green vegetables are known to be good for you, but is kale significantly better than spinach, Swiss chard or beet tops?
Of course, I’ve gotten swept up in the madness — and admit it, you probably have, too. Notably, I recall a particularly painful Jan. 1 researching all the foods needed for detoxification. Duh. Next time, be smarter, drink more water.
With that off my chest, I will introduce today’s recipe which is a decent breakfast (or brunch) that incorporates three ingredients that used to top the ol’ superfood charts but now just aren’t that cool anymore: spinach, eggs and avocado. Throw in some sauteed shallots and other salad-y items to make a tasty breakfast salad that hits the nutritional high notes and — more importantly — will get you right past the morning Tim Horton’s doughnut run.
Kitchen Castoff Used
Really? Are we still doing this?
This is how we did it
- 1 tbsp coconut or olive oil
- 2 tbsp sliced shallots, leeks or red onion
- Spinach leaves, washed and stems removed
- 1 or 2 hard-boiled eggs, sliced
- 1/2 avocado, sliced
- salt and pepper
- optional extras: bacon, cucumber, radish, tomatoes
Heat the olive oil in a medium, non-stick frying pan then cook the shallots, stirring, until tender. Add the spinach to the pan and sauté, tossing a bit until it is witty. You can add a little bit of salt here, but be careful about over-salting.
Arrange everything — the spinach, sliced eggs, sliced avocado, and any extras — on a plate, add salt, pepper or hot sauce to taste and enjoy.
Curious about my “Kitchen Castoffs” concept? Here’s the explainer describing my 100-day project.
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