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Breakfast Salad
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Breakfast Salad

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins
Servings: 1 salad
Course: Main Course, Breakfast, Lunch
Cuisine: American

Ingredients

  • vinaigrette see link to recipe up above, Fran's brand
  • 1 egg
  • 2 cups mixed greens
  • 3-4 grape tomatoes sliced in half
  • 1 lice Bacon cooked & crumbled
  • ½ tbsp Parmesan Cheese shaved
  • salt to taste, sea salt and freshly cracked
  • black pepper to taste, sea salt and freshly cracked

Instructions

    Cup of Yum
  1. Prepare Fran's Vinaigrette; set aside.
  2. Heat an inch of water in a small saucepan over medium-high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo-sized egg, cook for 6 minutes & 30 seconds.
  3. While the egg is cooking, toss the mixed greens and tomatoes with a little vinaigrette, to taste, until evenly coated. Place into a serving bowl then sprinkle the top with the bacon crumbles and shaved Parmesan on top.
  4. Once the egg has finished cooking, run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don't puncture the egg.
  5. Once it is peeled, place on top of the prepared salad, slice down the center with a knife, season with sea salt and freshly cracked pepper, to taste then dig in. Enjoy!