Sunny Side-Up BLT Breakfast Salad

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.