Bistro Breakfast Salad
If you have never mastered poaching an egg, follow this recipe to the T! My son and I tag-teamed a little bit, determined we were going to finally make the perfect poached eggs and we did it! Yayyy! FINALLY!
I have been trying to eliminate inflammatory ingredients so I bought the whole30 cookbook and there are some really awesome recipes in there! I'm a breakfast egg addict—love adding veggies to my breakfast because it's easier to hit my veggie goal for the day if I start early! The is kind of a fun one if you want to make a special breakfast. I double the dressing recipe so I could use it again:)
4 cups packed curly endive
11/2 tablespoons extra-verging olive oil
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1/4th teaspoon minced garlic
Salt and black pepper
4 slices bacon cut into pieces (nitrate free please)
2 teaspoons white vinegar
4 large eggs
Wash and dry endive. Set aside.
Combine oil, apple cider vinegar, mustard and garlic in a small container, shake and set aside.
Cook the bacon, drain and cut or shred into pieces.
Fill saucepan with 3 inches of water.
Add the white vinegar and 1 teaspoon of salt. Bring to a boil.
Crack each egg into a separate small bowl or cup. Gently pour each egg into boiling water. If there are two of you, you can crack into a large spoon or ladle and gently lower into water. This is what we did!
Immediately remove from eat, cover and let sit for 4 minutes!
Remove the poached eggs with a slotted spoon and place on a paper towel-lined plate to drain.
Drizzle the endive with the vinaigrette and toss. Divide the endive between two plates, top each with two eggs and sprinkle with bacon, salt and pepper.
Serve immediately and enjoy!
This recipe has been modified from the whole30 cookbook
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