Name: BLTA Fried Egg Breakfast Salad with Green Goddess Dressing
Ingredients: 8 Slices Applewood Bacon; 2 T Maple Syrup; 4 Shelled Eggs; Cooking Oil Spray; ½ t Salt; ½ t Black Pepper; ¼ c Primal Green Goddess Dressing; 6 oz Boursin Garlic & Herb Cheese Cubes; 1 qt Arugula; 1 qt Baby Spinach; 1 c Grape Tomatoes; ¼ c Red Onion; 1 Avocado (Ripe)

BLTA Fried Egg Breakfast Salad with Green Goddess Dressing

Course: Breakfast

Calories: 570kcal

Ingredients

8 Slices Applewood Bacon
2 T Maple Syrup
4 Shelled Eggs
Cooking Oil Spray
½ t Salt
½ t Black Pepper
¼ c Primal Green Goddess Dressing
6 oz Boursin Garlic & Herb Cheese Cubes
1 qt Arugula
1 qt Baby Spinach
1 c Grape Tomatoes
¼ c Red Onion
1 Avocado Ripe

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Instructions

Preheat oven to 350°F.
2. Lay the bacon on a parchment-lined sheet tray.
3. Brush a small amount of maple syrup onto the bacon, reserving the rest.
4. Cook in the oven for 5–7 minutes, or until it begins to shrink and cook.
5. Remove from the oven and drain the liquid.
6. Brush the bacon with a small amount of maple syrup and return to the oven.
7. Bake for 5 minutes.
8. Remove the bacon again and drain the liquid.
9. Brush one last time with the remaining maple syrup.
10. Return to the oven and finish cooking the bacon.
11. Remove from the oven, allow to cool, and dice.
12. Wash all produce and pat dry.
13. Cut tomatoes in half, julienne the red onion, and dice the avocado.
14. In each serving bowl or plate, place 1 cup arugula and 1 cup spinach, then mix them together.
15. Top with ¼ cup tomatoes, ¼ of the diced avocado, 1 tablespoon onion, 2 slices of diced bacon, and 9 cubes of cheese.
16. Drizzle with 1 fluid ounce of dressing.
17. Heat a frying pan over medium heat and spray with cooking spray.
18. Crack eggs and slip into the pan one at a time.
19. Immediately reduce heat to low.
20. Cook slowly until whites are completely set and yolks begin to thicken but are not hard, about 5–6 minutes.
21. Slide a spatula under each egg and carefully flip it over.
22. Cook the second side to desired doneness.
23. Sprinkle with salt and pepper to taste.
24. Top each bowl with a fried egg and serve.

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