A delightful combination of fresh greens, creamy avocado, savory bacon, and perfectly soft-boiled eggs.
15 minutes
A delightful combination of fresh greens, creamy avocado, savory bacon, and perfectly soft-boiled eggs.
each
Organic Mixed Greens
0 oz
tablespoons
Himalayan Pink Salt
to taste
to taste
Avocado, thinly sliced
each
Grape Tomatoes, halved
each
Bacon Slices, cooked and chopped
each
1. Boil the Eggs
Start by boiling the eggs. Place the two large eggs in a small saucepan and cover them with water. Bring the water to a boil over high heat, then reduce to medium-high and cook for about six minutes. This method will give you soft-boiled eggs with firm whites and slightly jiggly yolks, adding a perfect creaminess to your salad.
2. Toss the Greens
While the eggs are boiling, toss the mixed greens with the olive oil in a mixing bowl. Add a pinch of pink salt and some freshly ground black pepper to taste. Toss until the greens look lightly coated and shiny. Then, divide the greens evenly between two bowls.
3. Add Toppings
Next, top the greens with the thinly sliced avocado, halved grape tomatoes, and the cooked, chopped bacon. Make sure to distribute the toppings evenly over each salad to ensure every bite is flavorful.
4. Add Eggs and Season
Once the eggs are done boiling, carefully peel them and halve them using a knife. Place two egg halves on each salad bowl with the yolk side up to showcase the runny yolks. This detail not only looks appealing but also adds to the salad's texture and flavor. Finally, season the entire salad with a light sprinkle of pink salt and freshly ground black pepper. This final touch enhances the overall taste of the ingredients.
Opt for farm-fresh eggs, thick-cut artisanal bacon, ripe in-season tomatoes, and fresh, crisp lettuce for the best flavor and presentation.
Use a non-stick skillet with a bit of high-quality butter or oil, cook on low heat, and consider covering the pan to set the whites without flipping.
Place the sunny side-up eggs on top just before serving and sprinkle with flaky sea salt, cracked black pepper, and a dash of smoked paprika or chives.
Cook the bacon slowly over medium heat and let it rest on a paper towel to absorb excess grease, avoiding a soggy salad.
Toss greens in dressing before plating, layer bacon and tomatoes thoughtfully.
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