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
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Author: Alison Ball
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
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.