Breakfast Salad
Servings 1 salad
Equipment
- Small Saucepan
Ingredients
- Fran's Vinaigrette see link to recipe up above
- 1 egg
- 2 cups of mixed greens
- 3-4 grape tomatoes sliced in half
- 1 slice of bacon cooked & crumbled
- ½ tbsp shaved Parmesan
- Sea salt and freshly cracked pepper to taste
Instructions
- Prepare Fran's Vinaigrette; set aside.
- Heat 2 inches of water in a small saucepan over medium-high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes, then remove it from the stove. Side Note: If you are using a jumbo-sized egg, cook for 6 minutes & 30 seconds.
- While the egg is cooking, toss the mixed greens and tomatoes with a little vinaigrette, to taste, until evenly coated.
- Place into a serving bowl, then sprinkle the top with bacon crumbles and shaved Parmesan.
- Once the egg has finished cooking, run the saucepan and egg under cold water until the egg is cool enough to be handled.
- Using a knife, gently crack the top edge of the egg, then peel, being careful not to puncture the egg.
- Once it is peeled, place it on top of the prepared salad, slice down the center with a knife, and season with sea salt and freshly cracked pepper to taste. Dig in and enjoy!