Breakfast Salad

Instructions

1. Step 1

   Whisk the olive oil, vinegar, mustard, honey, ⅜ tsp (2 gr) salt, and ⅜ tsp (1 gr) black pepper until emulsified. Set the vinaigrette aside.

   Ingredients used: 30.0 ml Apple Cider Vinegar, 15.0 gr Dijon Mustard, 45.0 ml Extra Virgin Olive Oil, 1.0 gr Ground Black Pepper, 10.0 gr Honey, 2.0 gr Salt

   Cookware: small bowl, whisk

2. Step 2

   Cook the bacon in a large skillet over medium heat, turning occasionally, until browned and crisp. Transfer it to a plate and leave a thin coating of rendered fat in the skillet.

   Timer: 7 min (fixed)

   Ingredients used: 160.0 gr Bacon

   Cookware: large skillet, tongs

3. Step 3

   Crack the eggs into the skillet and cook over medium heat until the whites are fully set. Season with the remaining ⅛ tsp (1 gr) salt and 1 gr black pepper.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece Egg, 1.0 gr Ground Black Pepper, 1.0 gr Salt

   Cookware: large skillet, spatula

4. Step 4

   Rinse the greens, tomatoes, and avocado under cool running water and dry them. Halve the tomatoes, prepare the avocado, and place everything in a large bowl with the greens.

   Timer: 6 min (fixed)

   Ingredients used: 2.0 piece Avocado, 200.0 gr Cherry Tomato, 200.0 gr Mixed Salad Greens

   Cookware: Chef Knife, cutting board, large bowl

5. Step 5

   Drizzle the vinaigrette over the salad and toss gently. Divide among four plates, then top with the crisp bacon and fried eggs.

   Cookware: large bowl