Simple Cuisine Menu Bacon and Egg Breakfast Salad with Avocado Dressing :: The Best Recipes

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Bacon and Egg Breakfast Salad with Avocado Dressing

"Add a touch inexperienced to your morning bacon and eggs through turning them into a salad! Refrigerate any unused dressing and use inside a few days."

Ingredients :

Avocado Dressing:
1 avocado, peeled and pitted
half of lemon, juiced
2 tablespoons Greek yogurt
1 teaspoon extra-virgin olive oil
1/four teaspoon garlic powder
1/4 teaspoon onion powder
1/eight teaspoon floor cumin
1 teaspoon water, or as needed
salt and floor black pepper to flavor
Salad:
four slices bacon
2 eggs
4 cups sparkling combined greens, rinsed and dried
1 cup cherry tomatoes, halved
1/2 cup cucumber, peeled and cut into 1/4-inch slices

Instructions :

Prep : 20M	Cook : 2M	Ready in : 30M

Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small meals processor. Pulse till mixture is clean. Add water or milk to skinny out dressing to favored consistency. Set aside.
Cook bacon in a medium nonstick skillet over medium heat until crispy, about five minutes. Drain on a paper towel-covered plate. Allow to cool; crumble into small portions.
Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and prepare dinner until whites are set and yolks are barely set, 3 to 5 mins. Season with salt and pepper.
Divide combined vegetables, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in preferred quantity of avocado dressing. Top every salad with an egg. Serve right now.

Notes :

Substitute milk for the water if preferred.
Nutrition facts for this recipe includes the full quantity of dressing. The actual quantity of dressing consumed will vary.

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