Breakfast Bacon and Egg Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Candace Braun Davison
Bacon vinaigrette yolk = the most satisfying salad you'll ever eat
Ingredients
- 4 slices bacon
- 1 shallot, finely diced
- 3 tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. Black pepper
- 4 tbsp. oil
Instructions
- Fry the bacon in a large sauté pan. Remove the slices of bacon and place on a plate lined with paper towels to drain. Once the excess grease has drained, crumble half of the bacon, and chop the remaining two slices into larger, bite-sized pieces. Set aside.
- Make the vinaigrette: Add the shallot to the pan you cooked bacon in, sautéing them over medium-low heat for about 1 minute, until lightly browned. Pour shallots into a medium bowl, add red wine vinegar, mustard, salt and pepper, whisking to combine. Whisk in oil, then stir in crumbled bacon. Set aside.
- Fry each egg in the same sauté pan, cooking until the whites are set.
- Assemble the salad: In a large bowl, combine spinach, feta, cherry tomatoes and remaining chopped bacon. Toss with vinaigrette.
- Portion salad into two bowls, then top with fried egg. Serve immediately.
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