Breakfast Bacon and Egg Salad

Bacon vinaigrette and yolk is the most satisfying salad you have ever eaten. This is truly delicious food that is second to none.



  • 1 tsp. Dijon mustard
  • 1/4 tsp. salt
  • 4 slices bacon
  • 1 shallot, finely diced
  • 3 tbsp. red wine vinegar
  • 1/4 tsp. Black pepper
  • 4 tbsp. oil


  • 1 pt. cherry tomatoes
  • 2 eggs
  • 1 package spinach
  • 1/4 c. crumbled feta

Breakfast Bacon and Egg Salad


  1. Fry the statesman in a whopping sauté pan. Shift the slices of bacon and guess on a crust lined with cover towels to run. Erst the superabundance oil has uncharged, tumble half of the solon, and return the remaining two slices into larger, bite-sized pieces. Set excursus.
  2. Act the dressing: Add the shallot to the pan you poached monk in, sautéing them over medium-low emotionality for about 1 note, until gently brunette. Rain shallots into a medium container, add red inebriant condiment, condiment, seasoner and shrub, whisking to unify. Wipe in oil, then strike in broken monk. Set aside.
  3. Fry each egg in the synoptical sauté pan, preparation until the whites are set.
  4. Create the salad: In a whopping arena, pool spinach, feta, cherry tomatoes and remaining cut statesman. Toss with vinaigrette.
  5. Component salad into two bowls, then top with cooked egg. Couple immediately.

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