Avocado Breakfast Salad

Avocado Breakfast Salad

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 351 kcal

Ingredients
  

  • 4 slices sugar-free bacon
  • ¼ cup sliced white button mushrooms
  • ¼ cup diced red bell pepper
  • 4 organic eggs
  • ¼ t sea salt
  • T black pepper freshly ground
  • 4 cups baby spinach
  • ¼ cup cherry tomatoes
  • 1 medium avocado

Salad dressing:

  • 2 T reserved bacon fat from the bacon
  • 2 t apple cider vinegar
  • 1 t mustard

Instructions
 

  • In a medium skillet, cook the bacon over medium heat until crispy (about 3 minutes). Transfer the bacon to a plate. Measure out 2 tablespoons of bacon fat, and set aside. Leave 1 tablespoon of bacon fat in the pan.
  • Discard the rest of the fat or keep it for later use.
  • In the same skillet, add the mushrooms and bell pepper. Sauté over medium heat until the vegetables start to soften (about 4 minutes). Push the vegetables to the sides of the pan, and crack the eggs into the center. Sprinkle the eggs with salt and pepper. Cook for 3 minutes on the first side, then flip and cook until the yolks reach the desired firmness (about 1 more minute for over-easy).
  • Meanwhile, divide the spinach leaves, cherry tomatoes, and avocado between 2 bowls. Crumble 2 pieces of bacon over each salad.

To make the dressing:

  • In a small bowl, whisk together the 2 tablespoons reserved bacon fat, apple cider vinegar, and mustard. Season with salt and pepper.
  • Drizzle the dressing over the salads.
  • When the eggs are cooked to your liking, place them on top of the salads. Serve immediately

Nutrition

Calories: 351kcalCarbohydrates: 12gProtein: 20gFat: 26g
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