No, no. Breakfast food in a salad and eaten for lunch! Although, I’m sure it would be delicious and filling as a breakfast dish, but I just can’t get myself to eat salad for breakfast. Weird.
How did this fusion of German breakfast food and salad come to be, you ask? This is just what happens when two people start making two different things for lunch and decide that they both want a bit of what the other is having! Hee hee. No, literally. I’m sitting here giggling because I find it kind of funny. I wandered in the kitchen with a desire to cook up some of the goetta we brought back from OH last weekend and she was already in there washing some salad and putting it into bowls for us. I asked her if she wanted some goetta too and she said yes. I asked if she wanted an egg too and she said yes. I said, “what if we make it into a salad?” She said sure! BAM! Idea was born.
You can’t just put an egg and goetta on some lettuce and call it a new and interesting recipe, though. So, I mixed it up with some sauteed mini sweet peppers (because their flavors blend so well with egg and goetta) and threw in some zucchini as well because, let’s face it, you can pretty much add it to anything savory and it’ll taste good and fill you up.
Cheese and croutons were added in there too because we are a house that looooves cheese and croutons. In fact, during our latest visit to OH, we bought a bag of croutons to have with salad one night for dinner and the next night my dad decided to bring home FOUR MORE BAGS because… he figured we needed to eat them like french fries? I don’t know, lol, but they certainly didn’t last long.
They were good in this salad, but they didn’t add too much to the salad other than some more texture and a bit of cheesey/carby goodness, so if you want to save yourself some points you can go ahead and leave them out. I was just excited that I made up a new recipe using goetta that’s different than just slicing and pan-frying them up or inserting them into a breakfast sandwich. And it was definitely satisfying to both my palate and my stomach! Yum
- 2 to 3 handfuls of salad greens
- 2 oz goetta, 5 PP
- 1 egg, 2 PP
- 3 mini sweet peppers
- 1/2 medium zucchini
- 1 tbsp low-fat french dressing, 1 PP
- 1/2 oz dill havarti cheese (or another cheese of your choice), 2 PP (optional)
- 2 tbsp croutons, 1 PP (optional)
1. Get out goetta and slice off two 1-oz rounds. Heat up a non-stick skillet to medium heat and cook goetta on both sides until nicely browned.
2. While the goetta is cooking, wash lettuce, drain and put in a bowl or on a plate. Wash zucchini and peppers. Slice peppers in half long-ways and slice zucchini into rounds.
3. Once the goetta is done cooking, cut each slice into quarters and put on lettuce. Cook up peppers and zucchini with a sprinkle of salt and pepper until slightly tender. Once done, slice the peppers into strips and put those and the zucchini rounds onto the salad.
4. Cook up your egg over-easy (so that the yolk will mix with the french dressing and be generally amazing.) While it’s cooking, cut up or shred your havarti cheese and put on salad.
5. Once egg is done, put it on top of the salad, add your croutons (if you’re using them) and drizzle the french dressing over top. Cut up with a knife and fork, mix it all up together and enjoy the delicious flavors!