Breakfast Salad


breakfast, dairy & gluten free, dairy free, gluten free, lunch, salads, whole30 / Sunday, March 10th, 2019

serves 1

ingredients:

instructions:

  1. fill a pot with about 5inches of water
  2. add 1 tsp of apple cider vinegar to the water if you have it (this will help keep the egg together
  3. bring to a boil
  4. crack the egg and gently drop into the boiling water and cook until egg whites are solid (about 1 minute)
  5. place your mixed greens on serving plate or bowl
  6. remove the egg from boiling water and lay on mixed greens
  7. crumble bacon on lettuce and egg
  8. drizzle with dijon vinaigrette

Dijon vinaigrette ingredients:

  • 1.5 TBSP olive oil
  • .5TBSP red wine vinegar or lemon juice
  • 1 tsp dijon mustard
  • 1 clove pressed garlic (optional)
  • .5 tsp honey (optional)

instructions:

  • combine all ingredients in a bowl and mix well with whisk

Leave a Reply

Your email address will not be published. Required fields are marked *