Imagine a breakfast so incredible that it transforms your morning routine from mundane to extraordinary! This Bacon Eggs Asparagus Salad isn't just another recipe—it's a culinary masterpiece that combines crispy bacon, perfectly cooked eggs, and tender asparagus into a mouthwatering symphony of flavors. Whether you're a breakfast enthusiast or someone looking to elevate their morning meal, this recipe promises to tantalize your taste buds and leave you craving more.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 4 slices bacon
- 4 eggs
- 1 bunch asparagus, trimmed
- 2 cups mixed greens
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 slices of bacon, 4 eggs, 1 bunch of asparagus (trimmed), 2 cups of mixed greens, 1/4 cup of olive oil, and salt and pepper to taste.
- In a skillet over medium heat, cook the bacon slices until they are crispy, about 5-7 minutes. Flip them occasionally to ensure even cooking. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease.
- While the bacon is cooking, bring a small pot of water to a boil. Carefully add the trimmed asparagus to the boiling water and cook for 3-4 minutes until tender but still crisp. Drain the asparagus and immediately transfer it to an ice bath (a bowl filled with ice water) to stop the cooking process. After a couple of minutes, drain the asparagus again and set aside.
- In the same skillet where you cooked the bacon, crack the eggs into the remaining bacon grease. Cook the eggs sunny-side up or to your preferred doneness, about 3-5 minutes. Season with a pinch of salt and pepper.
- While the eggs are cooking, prepare the salad base. In a large bowl, combine the mixed greens and the blanched asparagus. Drizzle with olive oil and season with salt and pepper to taste. Toss gently to coat the greens and asparagus evenly.
- To assemble the salad, divide the mixed greens and asparagus between two plates. Crumble the crispy bacon over the top of each salad. Finally, place two cooked eggs on each salad, allowing the yolk to run over the greens if desired.
- Serve immediately while the eggs are warm, and enjoy your delicious Bacon Eggs Asparagus Salad!
Tips
- Bacon Perfection: Cook bacon on medium heat to ensure even crispiness without burning. Pat dry with paper towels to remove excess grease.
- Asparagus Technique: Blanching is key! The ice bath stops the cooking process and helps maintain a vibrant green color and crisp texture.
- Egg Mastery: Use fresh eggs for the best sunny-side up result. Cooking in bacon grease adds an extra layer of flavor.
- Olive Oil Tip: Use high-quality extra virgin olive oil for the best taste in your salad dressing.
- Serving Suggestion: Serve immediately while eggs are warm to enjoy the runny yolk mixing with the greens.
- Customization: Feel free to add goat cheese or a light vinaigrette for additional flavor complexity.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 5g
Protein: 25g
Fat: 38g
Saturated Fat: 12g
Cholesterol: 425mg
