This bacon egg breakfast salad is warm crispy bacon and hard-boiled eggs over greens with a lemon mustard vinaigrette, about 3 grams of net carb on the whole plate. It is breakfast you eat with a fork instead of off a piece of toast.
This is a wrap up recipe to the two tip posts I did last week for easy to peel hard boiled eggs and baked bacon. This is a simple recipe to dress up your salad. This egg and bacon salad could also be served as a nice twist on a Sunday brunch. I'm keeping lunch simple today with this yummy salad. Happy Monday!
A warm salad, not a bowl of mayo egg salad
Search breakfast egg salad and you mostly find chopped eggs bound in mayonnaise, eaten cold. This is the other kind. The eggs stay sliced and warm, the bacon goes on crisp, and the only sauce is a sharp vinaigrette, so the plate eats light and bright instead of rich and heavy. It is closer to a French frisee aux lardons, a warm bacon-and-egg salad, than to a deli scoop. That makes it a real breakfast you can build in the time it takes the eggs to cool enough to handle, and it leans on my lemon mustard vinaigrette to tie it together.
Let the warm yolk dress the greens
The move that makes this work is splitting the egg. Slice the firm whites over the greens for body, then crumble one warm yolk over the whole plate so it half-melts into the vinaigrette and coats the leaves. Warm bacon and warm eggs are the point, since cold ones just sit there. Dress it the moment before you eat so the greens stay crisp instead of wilting into a soggy pile. It is one of the easiest plates in my low carb salads guide.
Sources:
USDA FoodData Central, nutrient reference for eggs, bacon, and salad greens
Sugarfreechic test kitchen, breakfast salad notes
