Did you know that many health experts recommend 7-9 servings of vegetables per day? That is a lot of vegetables, if you consider most people think they are doing well to eat three or four! To even get close to that number you will need to eat at least two servings of vegetables at every meal, including breakfast. I have been doing this for several years, and at this point, miss the breakfast greens only when I am traveling and unable to find them. Here is one of my favorite recipes for breakfast greens. This is at least two veggie servings, possibly three depending on how many greens you pile on your plate. It serves two.
- 8-10 slices of chemical free bacon from pasture raised hogs
- 4 eggs from pasture raised hens
- Butter from grass fed cows for frying eggs
- 1 big bunch or head of your favorite fresh lettuce (or other greens) washed and spun dry
- Dijon mustard
- Vinegar (wine vinegar works well)
- Olive oil
- Shallot or onion
- Salt and pepper
- Cut your lettuce/greens up and put a huge mound on two plates. I love to use a sturdy lettuce such as frisee but you can use any kind you like.
- Start frying the bacon.
- While the bacon is cooking, fry four sunny side up eggs in a separate pan with butter.
- Place the two sunny side up eggs on top of each mound of lettuce.
- When the bacon is done, remove it from the pan.
- Add chopped shallots or onion to the hot bacon fat (left in pan after bacon is removed) and cook until translucent and fragrant.
- Add about 2 tablespoons of your favorite vinegar to the hot pan and turn off the heat. I love wine vinegar for this. Use a spatula to scrape up all the cooked bacon pieces from the bottom of the pan.
- Add a squirt of Dijon mustard
- Add about 1/4 cup of olive oil
- Add salt to your taste
- Pour this hot vinaigrette on top of each plate of greens and eggs. Don’t scrimp on the amount.
- Crumble half the bacon on top of each plate
- Add a bit of fresh ground pepper to each
You are going to love this! Feel free to change around the ingredients any way you like. Instead of lettuce, try this with fresh young kale. Add garlic. Add hot sauce. Add herbs to the vinaigrette. Get creative and make this your own.
Eat your veggies.
Photo Credit Dana Ramsey, @organiceater