Summer Breakfast Salad.pdf94.6KB
8 ounces baby spinach (about 6 packed cups)
1/2 cup blueberries
1 medium avocado, diced
1/3 cup cooked red quinoa
1/4 cup toasted pumpkin seeds
3 strips uncured bacon
4 large eggs
1/4 cup apple cider vinegar
2 teaspoons honey
1/2 teaspoon kosher salt
Place the spinach, blueberries, avocado, quinoa, and pumpkin seeds in a large bowl and toss to combine. Divide the salad between bowls or deep plates.
Place the bacon in a large cast iron skillet over medium-low heat. Cook until the fat has rendered out and the bacon is crispy, flipping halfway through, about 10 minutes total. Transfer the bacon to a paper towel-lined plate. Once cool, break the bacon into small crumbles.
Reduce the heat to low and fry the eggs in the rendered bacon fat to desired doneness. Remove the pan from the heat. Top each salad with the crumbled bacon and an egg.
Whisk the vinegar, honey, and salt into the remaining bacon fat in the pan until emulsified. Drizzle the warm dressing over the salad and serve immediately.