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Breakfast salad
Bacon and eggs add a brunch flair to this tasty breakfast salad. Easy to customize and make heartier too.
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2
Calories: 567 kcal
Course:
Breakfast , Brunch
Cuisine:
American
Ingredients
- 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
Instructions
- 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.
Cup of Yum
Nutrition Information
Calories
567kcal
(28%)
Carbohydrates
9g
(3%)
Protein
15g
(30%)
Fat
51g
(78%)
Saturated Fat
13g
(65%)
Cholesterol
207mg
(69%)
Sodium
540mg
(23%)
Potassium
588mg
(17%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
2615IU
(52%)
Vitamin C
66.2mg
(74%)
Calcium
46mg
(5%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 567
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 9g | 3% |
| Protein | 15g | 30% |
| Fat | 51g | 78% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 207mg | 69% |
| Sodium | 540mg | 23% |
| Potassium | 588mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2615IU | 52% |
| Vitamin C | 66.2mg | 74% |
| Calcium | 46mg | 5% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.