Breakfast Salad Recipe
Breakfast Salad - One of my favorite weekend breakfasts (or even a quick weeknight dinner) - so easy, delicious and satisfying!
Ingredients
- 4 cups of mixed greens we used a spinach mixture
- 6 strips of thick-cut bacon make sure compliant if following Whole30
- 2 eggs (poached)
- 1 tablespoon red wine vinegar
- 1 teaspoon garlic (minced)
- 1 tablespoon red onion (minced)
- kosher salt & ground black pepper
- optional additions - asparagus & broccoli
Instructions
- Cook Bacon: Cook strips of bacon in a cast iron skillet until crispy. Remove and set aside. Leave 3 tablespoons of the bacon grease in the pan, discard the rest.
- Bacon Vinaigrette: Using the same pan, add onion and garlic. Cook until the onion starts to reduce, about 2 minutes. Add red wine vinegar. Stir together and then pour into a small bowl and set aside.
- Serve: Divide mixed greens between two bowls. Top the greens with the bacon after breaking it into pieces. Add a poached egg on top of each salad. Lightly drizzle each salad with the bacon vinaigrette. Add salt and pepper to taste. Enjoy!
Notes
- Whole30 - check your bacon to make sure it is Whole30 compliant (we love this one)!
- Storage - the salad, vinaigrette, and toppings can easily be stored in separate airtight containers in the fridge for 2-3 days, but the poached eggs are best when made right before serving.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
