Name: Whole30 Breakfast Salad with Soft-Boiled Egg
Cuisine: American
Ingredients: 4 cups of greens (I used a spinach mixture); 6 strips of thick-cut bacon (make sure compliant if following Whole30); 2 eggs; 1 Tablespoon red wine vinegar; 1 Teaspoon finely minced garlic; 1 Tablespoon finely minced red onion; Salt and pepper to taste; (other additional – raw red onion, asparagus, broccoli)

Description

One of my favorite weekend breakfasts (or even a quick weeknight dinner) – so easy, delicious and satisfying!

Ingredients

Scale

4 cups of greens (I used a spinach mixture)
6 strips of thick-cut bacon (make sure compliant if following Whole30)
2 eggs
1 Tablespoon red wine vinegar
1 Teaspoon finely minced garlic
1 Tablespoon finely minced red onion
Salt and pepper to taste
(other additional – raw red onion, asparagus, broccoli)

Instructions

Cook bacon in cast iron skillet until crispy.
Remove and set aside.
Save 3 Tablespoons of the bacon grease and discard the rest.
In some pan, add onion and garlic along with a Tablespoon of the bacon grease.
Cook until the onion starts to reduce, about 2 minutes.
Add remaining bacon grease and red wine vinegar.
Stir together and then pour into a small bowl and set aside.
Place spinach mixture into large bowl.
Take bacon and break into smaller pieces.
Divide between the bowls.
Soft-boil two eggs.
Place on top of spinach and then lightly drizzle with bacon vinaigrette.
Add salt and pepper to taste.