The breakfast salad?
"I've spent so many years being unhealthy with my diet, but this year I decided to cut back on some things like carbs, dairy, and sugar, and I started working out. At my restaurant Estrellón, we work with this really great olive oil-canned bonito, so I started throwing together this salad (also with mixed greens, cherry tomatoes, and radishes, topped with a six-minute egg and a sherry mustard vinaigrette) for myself -- sort of inspired by a niçoise. It's quick to make, high in protein, and has lots of vegetables, but it's delicious and something I tend to crave." -- Tory Miller, L’Etoile, Estrellón, Sujeo, and Graze (Madison, Wisconsin)
"Green eggs" and frittatas
“I love making myself a quick breakfast! It doesn’t take much to make something that tastes good and is healthy. One of my favorite simple breakfasts is to toast some homemade sourdough bread, sauté some seasonal greens (kale, chard, or whatever looks good at the market), spread some butter or avocado on the toast and top with the greens. Then I fry an egg in olive oil and put that on top of the greens, crack a ton of fresh pepper on top and enjoy. My other go-to is a green frittata. I finely chop all the greens I have, sauté in olive oil, add some bacon and chilies or whatever’s inspiring, then add whisked eggs and stir quickly until it’s just set. I top this with grated parmesan or dollops of chèvre or ricotta and throw that under the broiler until the top is lightly browned, cut it up and serve it in slices.” -- Josh Kulp, Honey Butter Fried Kitchen (Chicago, Illinois)