I am a no-breakfast person during the work week. I qualify it as a really good day if I can fit in both a lemon water and a couple of cups of coffee before noon.

It’s all different most Saturday mornings, though. A mid-morning brunch for my Saturday’s at home is a sacred ritual best celebrated by sipping a heavy cream laden coffee, chatting with my little one while he runs back and forth from the living room to wherever mama is standing in the kitchen, and recently… two very necessary ingredients:

Soft boiled eggs.

And a breakfast salad.

To start with the second listed, a very dear friend (hi, Archie!) once described her perfect breakfast to me as something with a little green on the side. And I realized in that very moment, maybe I was falling out of love with breakfast because mine had become too monotonous and monochromatic. It has now become necessary for me to pack as much color to my breakfast as I can, when I can.

Back to the eggs. Learning how to make a soft boiled egg, or a “jammy” egg as my 2 year old calls them, has changed the egg game for me. It’s a simple protein that can be made so many ways, and there are always plenty in my fridge making my Saturday brunches less of a hassle.

I’ve found that having these two staples to start with ends up creating a well-rounded, colorful, and joyous little ritual for me. If you’re like me, usually seeing breakfast as an obstacle to a busy day, then maybe you need a couple of your own staples to start your plate imagintion and soon you’ll be fuller on the weekends in both belly and soul 🙂

Below is a recent Saturday breakfast to queue some inspiration for you.

SUNFLOWER AND LEMON BREAKFAST SALAD

Salad base: Arugla, Spinach, Red-Leaf Lettuce, Romaine

Toppings: Sunflower seeds (lightly salted), freshly grated parmesan reggiano, lemon zest, cracked black pepper and sea salt, soft boiled egg

Dressing: One part olive oil, one part fresh squeezed lemon juice, honey to taste.