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.
Kelly Senyei | Just a Taste says
This is right up my alley! What a great matchup of flavors!
Gerry @ Foodness Gracious says
Love sprouts…love eggs…love me some of this salad!!!
SaltySweetSour says
Sounds delicious! And the pictures are lovely.
Jen @ Savory Simple says
Salad perfection!
Erin | The Law Student's Wife says
Can you please teach me how to poach an egg?? Mine turn into disaster every time, but yours are perfect!
Confession: I bought a bikini. It’s sleeting here. I just needed to give myself hope that warm weather will come someday.
bakerbynature says
I’ll teach you to poach an egg any day girl! Just stop buying up all the cute bikinis 😉
Tracy | Peanut Butter and Onion says
I hate veggies and salads. buuuut, I do like brussels sprouts, I will try this!
Averie @ Averie Cooks says
I love Brussles and this is so fun. And your eggs are just perfect looking!
Jenny @ BAKE says
This sounds absolutely incredible!
yummychunklet says
I like how you used the Brussels sprouts!
Stacy | Wicked Good Kitchen says
Yum! Such a novel idea to make a salad for brekkie, Ashley! The vinaigrette sounds divine, too. The only thing I would *need* to add would be some sliced avos. This breakfast salad is going straight onto my menu plan for this weekend. Great job, girl! xo