Breakfast Salad with Bacon Dressing

  • Breakfast Salad with Bacon Dressing delivers a high fat, low carb options in keeping with a ketogenic diet.

    Breakfast Salad with Bacon Dressing delivers a high fat, low carb options in keeping with a ketogenic diet. Courtesy of © Andrew Purcell

  • Courtesy of © Andrew Purcell

 
Posted9/11/2019 6:00 AM

4 slices sugar-free bacon

½ cup sliced mushrooms

                                                                                                                                                                                                                       
 

¼ cup diced yellow or red bell pepper

4 large eggs

¼ teaspoon sea salt

1/8 teaspoon ground black pepper, plus more to taste

4 cups spring mix or baby spinach (6 ounces)

½ cup cherry tomatoes, halved

1 medium avocado, diced

¼ cup shredded cheddar cheese (optional)

Ground black pepper (optional)

For the dressing

2 tablespoons bacon fat

1 tablespoon apple cider vinegar

2 teaspoons Dijon mustard

In a medium skillet, cook the bacon over medium heat until crispy, about 3 minutes. Transfer the bacon to a plate.

Pour off all but about 1 tablespoon of the bacon fat from the skillet into a small bowl. Measure out 2 tablespoons and set aside for the dressing. (Save any remaining bacon fat for use in another recipe.)

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In the same skillet, add the mushrooms and bell pepper. Sauté́ over medium heat until the vegetables start to soften, about 4 minutes.

Option 1: Push the vegetables to the sides of the pan and crack the eggs into the center. Sprinkle the eggs with the salt and pepper. Cook for 3 minutes on the first side, then flip the eggs and cook until yolks reach the desired firmness: about 1 more minute for over-easy, 2 more minutes for over-medium, 3 more minutes for over-well.

Option 2: Lightly beat the eggs in a small bowl. Pour the beaten eggs over the vegetables in the skillet and season with the salt and pepper. Scramble the eggs and vegetables together until the eggs are just set, about 3 minutes.

Meanwhile, divide the spring mix, cherry tomatoes, and avocado between two bowls. Crumble 2 pieces of bacon over each salad.

For the dressing: In a small bowl, whisk together the 2 tablespoons reserved bacon fat, the apple cider vinegar, and mustard. Drizzle the dressing over the salads.

When the eggs are cooked to your liking, place them on top of the salads. If desired, sprinkle with cheddar and crack a bit of ground black pepper over the top of each salad. Serve immediately.

                                                                                                                                                                                                                       
 

Serves 2

Tip: To save time in the morning, make the crumbled bacon and the dressing the night before, and chop the veggies. Store everything in the refrigerator overnight. The next morning, warm the bacon and the dressing in the microwave for 15 to 30 seconds while you cook your eggs.

Macronutrients per Serving (no cheese): Calories: 554; Fat: 46 g/418 calories; carbohydrate: 15 g/60 calories; Protein: 23 g/91 calories.

Macronutrients per serving (with cheese): Calories: 609; Fat: 51 g/458 calories; Carbohydrate: 15 g/62 calories; Protein: 26 g/105 calories.

Recipe permission: Harmony | Rodale / Penguin Random House.

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