I’ve been making a ton of salads lately. Normally for lunch and dinner, but this week I
went wild and started busting them out for breakfast.

Yes… salad for breakfast. What do ya think of it? I’ve gotta tell you – I’m totally digging it right now!

Salad for breakfast is refreshing. Salad for breakfast is quirky. Salad for breakfast makes bikini shopping so much less horrific.

BTW! Did you know people are totally bikini shopping already? True story, folks. I found myself browsing slim pickings over the weekend… who’s swimming in April? Whoever you are – take me with you. Please. I’ll bring salad and smiles!

Speaking of salad, let’s get back on track.

This sassy little sprout number is super simple, satisfying, and just a joy to gobble down in the morning (or really, anytime of day).

First order of business: fry up some bacon! Second: Shave your sprouts! Third: Poach your eggs! At this point you’re pretty much done.

But pretty much won’t cut it. We need our finishing touches!

In this case, our finishing touches come in the form of freshly shaved parmesan and a glorious bacon parm vinaigrette. Your vinaigrette gets its bacon-y kick from what else, but bacon grease. Bacon grease is money, I tell ya.

So now we’re at that part where I tell you all about how you need to run to your kitchen and make this immediately so that you too can find earth shattering happiness in the form of a salad. So ya know… get going!

Bacon & Egg Shaved Brussel Sprout Salad with Bacon Parmesan Vinaigrette – Baker by Nature

Makes one hearty salad – double as needed

Ingredients:

1 cup shaved brussels sprouts

3 slices bacon, cooked crispy and crumbled

2 poached eggs

1/4 cup shaved parmesan

1 tablespoon bacon fat (reserved from the bacon you cook)

Juice of half a lemon

1 teaspoon dijon mustard

2 tablespoons apple cider vinegar

Fresh cracked pepper

Instructions:

Fry the bacon, reserving one tablespoon of the grease for the vinaigrette. Set aside. Shave brussels sprouts, and place in a large bowl. Now! Make your vinaigrette: in a small bowl whisk together bacon fat, lemon juice, half the parmesan, dijon mustard, and apple cider vinaigrette. Sprinkle the shaved brussels sprouts with black pepper, then add vinaigrette and toss well. Set aside while you poach your eggs. Once your eggs are poached, assemble your salad by adding the crumbled bacon, poached eggs, and remaining parmesan cheese on top of the shaved sprouts. Enjoy immediately.