Yes, I know this Breakfast Salad recipe sounds a little crazy but it is simply delicious! What is a Breakfast Salad you ask? It is exactly just that – a salad with bacon and egg on top of it! I woke up later than usual the other morning and had a craving for something unique but tasty – not quite breakfast and not quite lunch – and this came to me like a bolt of lightning. A healthy yet hearty Breakfast Salad with baby spinach, mushrooms, cherry tomatoes and green onions all drizzled with warm bacon grease, red wine vinegar dressing and topped with a sunny side up egg. Yes! Uniquely delicious!
Try something new this week!
Ali in the Valley
Ingredients
- 1 egg
- 2 cups of baby spinach or mixed greens
- 1 cup cherry tomatoes sliced in half
- 2 slices of bacon cooked & crumbled
- 1 cup mushrooms sliced
- 1/2 cup green onions finely chopped
- 1 tbs extra-virgin olive oil or olive oil spray
- 1/2 tbsp shaved Parmesan
- Sea salt and freshly cracked pepper to taste
Directions
- Heat 1/2 tbs of oil in sauce pan, add bacon cook until done, remove bacon.
- Pour 1/2 bacon grease into seperate mixing bowl to make dressing later.
- Add mushrooms and tomatoes cook for 3 minutes, then make space in pan with spoon and add crack egg carefully to pan.
- Cover pan and cook until eggs are yoke turns white but not cooked throughly.
- Then add baby spinach on top of egg, mushroom, tomatoe mixture and cover for 3 more minutes add salt and pepper.
- In a seperate bowl, whisk bacon grease, olive oil, red wine vinegar.
- Place into a serving bowl then sprinkle the top with the bacon crumbles and shaved Parmesan on top and dressing.
Enjoy!
