Bacon and Egg Breakfast Salad

Instructions

1. 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. 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. 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. 4

   In a large bowl, combine the 4 cups of mixed salad greens, sautéed onions, and crumbled bacon.

5. 5

   Peel the cooled eggs and slice them into quarters. Add them to the salad.

6. 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. 7

   Serve the salad immediately, enjoying the combination of flavors and textures.