Breakfast Salad with Dill Microgreens

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Ingredients

1/2	Cup	Roasted Cauliflower
3	Teaspoons	Avocado or Olive Oil
1/4	Cup	Chopped Red Onion
3	Cups	Baby Greens, Spinach, Kale, or Arugula
3	Large	Eggs
1/2	Large	Avocado, sliced
1	Handful	Fresh Dill Microgreens
1	Pinch	Sea Salt
1	Pinch	Pepper

Heat 2 teaspoons of oil in a skillet over moderate heat. Once hot add onion and sauté for about 5 minutes.
Sautéing onion and garlic in a pan.
Add greens and roasted cauliflower and toss to combine. Sprinkle with sea salt. Cook, stirring often, for 2 minutes or just until greens begin to wilt.
Sautéing spinach and cauliflower in a pan with onion and garlic.
Transfer veggies to a salad bowl and then crack two eggs into the same pan, adding a little more oil if needed.
Cook eggs, sprinkle with salt and pepper, and place on top of sautéed greens.
Frying an egg.
Top bowl with dill microgreens, and sliced avocado.