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My review
Bacon and Egg Breakfast Salad with Avocado Dressing
64
Kim
"Add a little green to your morning bacon and eggs by turning them into a salad! Refrigerate any unused dressing and use within a few days."
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Ingredients
30 m servings 414Original recipe yields 2 servings (2 salads)
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- US
- Metric
Directions
{{model.addEditText}} Print- Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
- Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.
- Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
- Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.
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Footnotes
- Cook's Note:
- Substitute milk for the water if desired.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of dressing. The actual amount of dressing consumed will vary.
Nutrition Facts
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10/7/2018
I made this this morning and the idea is great. I made it according to the recipe and I thought the dressing overpowered everything. To start with I hate Greek yogurt and I thought it took awa...