Creado con IA
Bacon and Egg Breakfast Salad
20 min 202 kcal por ración Fácil
Ingredientes
4 Raciones
- large eggs4 pieces
- bacon8 slices
- mixed salad greens4 cups
- medium onion1 piece
- olive oil1 tablespoon
- vinegar1 tablespoon
- saltto taste
- pepperto taste
Preparación
- 1
Begin by boiling the eggs. Place the 4 large eggs in a pot and cover them with water. Bring to a boil, then reduce the heat and let them simmer for about 9-12 minutes. Once done, transfer them to a bowl of ice water to cool.
- 2
While the eggs are cooling, cook the bacon. In a skillet over medium heat, cook the 8 slices of bacon until crispy. Remove from the skillet and place on a paper towel to drain excess fat.
- 3
Slice the medium onion thinly. In the same skillet, add 1 tablespoon of olive oil and sauté the onion until it becomes translucent and slightly caramelized.
- 4
In a large bowl, combine the 4 cups of mixed salad greens, sautéed onions, and crumbled bacon.
- 5
Peel the cooled eggs and slice them into quarters. Add them to the salad.
- 6
In a small bowl, whisk together 1 tablespoon of vinegar, salt, and pepper to taste. Drizzle the dressing over the salad and toss gently to combine.
- 7
Serve the salad immediately, enjoying the combination of flavors and textures.
