Breakfast Salad with Aspargus

Breakfast Salad with Aspargus

For those of you you know know me, making elaborate breakfasts on the weekend is kind of my thing. And by elaborate, I mean not eating two hard boiled eggs for breakfast, which is my staple during the week when I am at work. What I mean is taking the time to cook some bacon, poach some eggs and drink my coffee, slowly enjoying the morning before I have to do some chores around my home. I happened to have some asparagus that needed to eaten, so I ate it with some poached eggs over a bed of leafy greens with some bacon. I also added a sprinkling of broccoli slaw for some extra crunch. With paleo and Whole30, I have learned that eating a lot of vegetables for breakfast is not weird, but rather a great way to start your day on the right foot and I never feel sluggish after a breakfast like this. With a good amount of protein, fiber and vitamins, you are fueling your entire day with what ever you eat for breakfast. 

2 slices of bacon

2 eggs, cracked into ramekins 

1 tablespoon of white vinegar

5-6 spears of asparagus, chopped

2 large handfuls of leafy greens

Slice your bacon into your desired sized and place into a pan. Turn the heat on to medium heat and flip as you cook the bacon. I like my bacon really crispy, but make your bacon how ever you like. 

While you bacon is cooking, go ahead and prep your asparagus. Cut off the ends that are very tough and set aside. Once you bacon is cooked, place the bacon onto a paper towel and allow to drain. Now place the rendered bacon fat into a mason jar (I save all my bacon fat for cooking). You will still have some bacon fat in the pan, so add your asparagus to the same pan the bacon cooked in. You can always add some bacon fat back to the pan as needed. Cook for about 5-6 minutes over medium heat.

While your asparagus is cooking, heat a pot of water over high heat and add a tablespoon of distilled white vinegar. This helps stop your egg whites from separating in the water. Once boiling, turn the heat down to soft rolling boil, stir the pot and add your egg. Cook for 3-4 minutes, removed with a slotted spoon and allow the excess water to drain for a minute. 

Place both your eggs over the leafy greens, add your bacon and asparagus to the plate, top with some salt and pepper and spoonful of your favorite salsa over the eggs and enjoy!

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