Bacon and eggs add a brunch flair to this tasty breakfast salad. Easy to customize and make heartier too.
- 4 handfuls salad greens I used arugula and some pea sprouts, but as you have/prefer, eg Cal-Organic
- 1 tomato
- ¼ cucumber
- ½ red pepper
- 6 slices bacon
- 1 tablespoon olive oil
- 2 eggs eg Eggland's Best
For the dressing
- 2 tablespoon olive oil
- 1 tablespoon champagne vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon sugar
Divide the greens between two bowls. Slice the tomato, cucumber and pepper and arrange on top of the greens. At this point, add in anything else you might want.
Whisk together the dressing ingredients (oil, vinegar, mustard and sugar) and drizzle over the salad.
Cook the bacon as you prefer (under the broiler, in a pan, oven or microwave) then allow to drain and cool a minute before cutting into slices. Divide between the bowls.
While the bacon is cooking, warm some oil in a pan to give a thin layer and fry the eggs, basting the top with the warm oil to cook the top of the white (and yolk to your preference). Top the bowls with the eggs and serve.
Calories: 567kcal | Carbohydrates: 9g | Protein: 15g | Fat: 51g | Saturated Fat: 13g | Cholesterol: 207mg | Sodium: 540mg | Potassium: 588mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2615IU | Vitamin C: 66.2mg | Calcium: 46mg | Iron: 1.8mg