Fried Egg Breakfast Salad with Green Goddess Dressing
A refined twist on a classic BLT
Print
Servings: 4
Calories: 570kcal
Ingredients
8 Slices Applewood Bacon
2 Tbsp Maple Syrup
4 Shelled Eggs
Cooking Oil Spray
½ Tbsp Salt
½ Tbsp Black Pepper
¼ Cup Primal Green Goddess Dressing
6 oz Boursin Garlic & Herb Cheese Cubes
1 qt Arugula
1 qt Baby Spinach
1 Cup Grape Tomatoes
¼ Cup Red Onion
1 Avocado (Ripe)
Instructions
Preheat oven to 350 Degrees F. Lay the bacon on a parchment lined sheet tray. Brush a small amount of maple syrup onto the bacon, reserving the rest. Cook in the oven for 5-7 minutes or until it begins to shrink and cook. Remove from the oven and drain the liquid. Brush the bacon with a small amount of maple syrup and return to the oven. Bake for 5 minutes. Remove the bacon once more and drain the liquid. Brush one last time with the remaining maple syrup. Return to the oven and finish cooking the bacon. Remove from the oven to cool and dice.
Wash all produce and pat dry. Cut tomatoes in half, julienne red onion, and dice avocado.
In each serving bowl or plate, place 1 c arugula, 1 c spinach and mix them together. Top with ¼ c tomatoes, ¼ of the diced avocado, 1 T onion, 2 slices of diced bacon, 9 cubes of cheese, and drizzle with 1 floz of dressing.
Heat a frying pan over medium heat and spray pan with cooking spray. Crack eggs and slip into pan, 1 at a time. Immediately reduce heat to low. Cook slowly until whites are completely set, and yolks begin to thicken but are not hard, 5 to 6 minutes. Slide spatula under each egg and carefully flip it over in pan. Cook second side to desired doneness. Sprinkle with salt and pepper to taste and top each bowl with a fried egg and serve.
Nutrition
Serving: 4g | Calories: 570kcal | Carbohydrates: 19g | Protein: 19g | Fat: 47g | Saturated Fat: 18g | Sodium: 1000mg | Fiber: 5g | Sugar: 8g