Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • Pinch of salt and freshly ground black pepper
  • 4 oz mixed salad greens (baby spinach, romaine lettuce, arugula)
  • 2 slices bacon, cooked until crispy and crumbled (or 2 breakfast sausage links, cooked and sliced)
  • 1/2 avocado, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1 large egg
  • Optional: Red pepper flakes for a little heat
  • Optional: Shredded cheese (cheddar, or parmesan)

Instructions:

  1. Prepare the Vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Set aside.
  2. Cook the Bacon (or Sausage): If using bacon, cook in a frying pan over medium heat until crispy. Remove, drain on paper towels, and crumble. If using sausage, cook as directed on package.
  3. Assemble the Salad: In a large bowl, combine mixed greens, crumbled bacon (or sliced sausage), diced avocado, halved cherry tomatoes, and sliced red onion.
  4. Dress the Salad: Drizzle the vinaigrette over the salad and toss gently to combine.
  5. Fry the Egg: Heat a small amount of oil (or butter) in the frying pan over medium heat. Crack the egg into the pan and cook until the whites are set but the yolk is still runny – about 2-3 minutes.
  6. Serve: Gently place the fried egg on top of the salad. Season with salt and pepper to taste. Add red pepper flakes (optional) and shredded cheese (optional). Serve immediately.