Description
This Breakfast Salad combines crispy bacon, fresh microgreens, juicy cherry tomatoes, creamy avocado, and perfectly cooked eggs drizzled with vibrant basil pesto. It’s a delightful, nutritious start to your day, balancing savory and fresh flavors with ease.
Ingredients
Scale
Salad Ingredients
- 2 slices Bacon
- 1 1/2 cups Microgreens (or any greens you like)
- 1/2 cup Cherry tomatoes (halved)
- 1/4 medium Avocado (sliced)
- 1 tbsp Basil pesto (or more to taste)
Eggs
- 2 large Eggs
- Sea salt (to taste)
- Black pepper (to taste)
Optional Garnishes
- Lemon wedges (for serving)
- Fresh basil (for serving)
Instructions
- Cook the bacon: Place the bacon slices in a cold, large skillet. Turn the heat to medium-low and cook the bacon for about 10 minutes, turning every couple of minutes until it is crispy. Drain the cooked bacon on paper towels, leaving the bacon grease in the skillet for later use.
- Prepare the salad base: While the bacon is cooking, assemble the microgreens, halved cherry tomatoes, and sliced avocado in a serving bowl. Drizzle the mixture with basil pesto, adjusting the amount to your taste preference.
- Chop the bacon: Once the bacon is done and drained, chop or crumble it into bite-sized pieces, then set aside.
- Cook the eggs: With the skillet still hot and over medium-low heat, crack the eggs directly into the pan. Cook them for 2-3 minutes if you prefer sunny side up or longer if you like your eggs more done. You may cover the pan or flip the eggs gently for over easy. Season with sea salt and black pepper to taste.
- Assemble and serve: Slide the cooked eggs carefully over the salad greens. Sprinkle the chopped bacon on top. Optionally, serve with lemon wedges, additional basil pesto, and fresh basil leaves for extra freshness and flavor.
Notes
- You can substitute microgreens with baby spinach, arugula, or mixed salad greens depending on your preference.
- Adjust pesto quantity based on how strong you want the basil flavor to be.
- Cooking the bacon on medium-low heat helps ensure even crispness without burning.
- Use fresh eggs for the best taste and texture.
- Optional lemon wedges add a bright citrus zing that complements the creamy avocado and pesto.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: breakfast salad, bacon and eggs salad, microgreens recipe, healthy breakfast, basil pesto salad
