Ingredients

10 eggs
1/4 red onion, chopped
1 large bulb of fennel, quartered and then thinly sliced
1 garlic clove, minced
1 bunch of kale, stems removed, leaves thinly sliced
1 tbsp extra virgin olive oil
15.5 oz (1 can) chickpeas, rinsed and drained
8 oz smoked salmon
1 cup plain full fat Greek yogurt
1/4 cup fresh dill
1 lemon, zested and juiced
1/2 tbsp raw honey
1/4 tsp sea salt
1/4 tsp black pepper

Directions

1. Fill a large pot with about 2" of water. Bring to a low boil. Once boiling, gently add all eggs using tongues or a slotted spoon. Adjust heat to keep boil at a low boil. Boil for 7 minutes.

2. While eggs are boiling, prepare an ice bath in a medium-sized bowl with ice and water. At 7 minutes, immediately remove the eggs and gently place in the ice bath.

3. While the eggs are cooking, heat 1 tbsp olive oil in a large skillet over medium heat. Once hot, add fennel and onions. Add salt and pepper to taste. Saute until softened.

4. Add garlic and saute until fragrant, about 1 minute.

5. Add kale and saute until softened, about 3 - 5 minutes.

6. Add chickpeas and stir to combine. Remove pan from the heat.

7. In a medium bowl, combine yogurt, dill, lemon zest, lemon juice (adjust amount to taste, I used the juice from 1/2 a lemon), honey, salt, and pepper.

8. Assemble salads with kale mixture, smoked salmon, and 2 eggs each. Top with lemon dill yogurt.

Serves 5

Notes

Dairy-free
Substitute a plant-based yogurt for the Greek yogurt.

No fennel?
Substitute 1 large carrot or 2 stalks of celery.

Not a fan of smoked salmon?
Add an extra egg or substitute your favorite no-sugar-added breakfast sausage.

Nutrition

Calories: 490
Fat: 19g
Carbs: 44g
Protein: 37g
Fiber: 12g

Notable Vitamins and Minerals (≥10% RDA)
Potassium: 18%
Vitamin A: 43%
Vitamin C: 33%
Calcium: 26%
Iron: 50%
Vitamin D: 69%
Vitamin E: 10%
Thiamine: 17%
Riboflavin: 54%
Niacin: 19%
Vitamin B6: 29%
Folate: 71%
Vitamin B12: 100%
Phosphorous: 41%
Magnesium: 22%
Zinc: 27%
Selenium: 93%