Don't knock it 'til you try it! Breakfast Salad may be an unorthodox way to start your day, but you'll feel more energized than eccentric after adding it into your meal rotation. Start by roasting sweet potatoes and frying bacon. Next, prep your vegetables, including greens of your choice and heart-healthy avocado, before mixing your dressing. Top with a freshly cooked runny egg. Absolutely delish!
Heat the oven to 400°F. Toss the sweet potatoes with the olive oil and salt, then spread onto a baking sheet in an even layer. Roast 20-22 minutes, flipping one halfway through.
Place the bacon in a skillet, then heat to medium high. Cook, stirring occasionally, until the fat renders and the bacon is crisp, 7-8 minutes. Remove using a slotted spoon and set aside on a paper towel lined plate to drain. Discard all but 1 tbsp bacon fat, or enough to barely coat the bottom of the skillet.
Make the dressing. Combine the olive oil, vinegar, mustard, salt and pepper in a lidded jar. Shake until emulsified. Combine the salad greens with the cooked bacon. Drizzle with half the dressing, then toss.
Divide between two salad bowls or plates, then sprinkle with half the hemp seeds. Divide the roasted sweet potatoes and avocado evenly onto each bed of salad greens
Heat the skillet with bacon fat over medium heat. Gently crack the eggs into the skillet and fry until the whites are just barely set. Top each salad with a fried egg. Sprinkle with the remaining hemp seeds and serve with additional dressing on the side.
Meal prep instructions
Roast the sweet potatoes and cook the bacon; combine and store in a sealed container in the fridge.
Prep greens, if necessary, or use a pre-made salad mix. Make the dressing and store in a cool dry place.
In the morning, reheat the sweet potatoes and bacon in 20-second intervals in the microwave, stirring in-between, until heated through.
Fry the eggs in your choice of fat.
Toss greens with dressing, then top with sweet potatoes and bacon, and avocado. Sprinkle with hemp seeds, then top with a fried egg. TIP: save even more time by serving with pre-cooked hardboiled eggs; store separately from the sweet potatoes and bacon.