Recipe: Greens, Eggs, & Bacon

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We’ve all heard about green eggs and ham from the beloved Dr. Seuss, and I’m always looking for ways to eat eggs differently than just in a scramble.

Thanks to the delicious recipe I discovered, I’ve been eating my greens in salads in a new way–dressing them with Braggs cold-pressed extra virgin olive oil and/or some Braggs apple cider vinegar along with some fresh squeezed lemon juice.

So I was inspired to make something that infused together the idea of eggs benedict, huevos rancheros, and a green salad. So greens, eggs, and bacon was born.

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Greens, Eggs, & Bacon

INGREDIENTS:
Organic baby greens mixture (Organic Girl Supergreens is great)
Quality uncured bacon (I like Hempler’s or Pederson Farms)
Asparagus
Crimini mushrooms
Red onions
Green onions
Cilantro
Local farm fresh eggs or pasture-raised eggs (Vital Farms is excellent)
Clarified butter, pork lard, or coconut oil
Cold-pressed extra-virgin olive oil (Braggs is exceptional)
Fresh lemon (Meyer lemon if in season)
Hot sauce (Arizona Pepper Products Jalapeno Pepper Sauce is the bomb)
Probiotic Sriracha (Wildbrine Smoky Jalapeno)
Avocado slices or guacamole (I like Good Foods Tableside Chunky Guacamole if I can’t make my own)

INSTRUCTIONS:
Cook your bacon to preferred doneness (this can be done the day before for easy meal assembly). Roast your asparagus, mushrooms, and red onion in the oven at about 450-500 degrees until roasted to your liking. Dice up some fresh green onions and cilantro for garnish.

Get about 2 cups of greens and place in a medium bowl. Put a little bit of your olive oil over the greens and then add the juice of about half of a fresh lemon and massage until greens evenly coated. You only need a little bit of oil–you don’t want your greens swimming in it.

When your veggies are done roasting, cut them up small enough for eating. In a saute pan, add your fat of choice and heat the pan. Crack your eggs in a separate bowl, careful not to break the yolk. Pour into your hot pan and fry to desired doneness. Alternatively you can poach your eggs, too.

As your eggs are cooking, assemble your plate. Add as many piles of greens as eggs you are eating. Top with bacon pieces, asparagus, red onion, and mushrooms. Plate your egg, one on each pile. Add fresh green onion, cilantro, hot sauce, sriracha, and guacamole then enjoy!

 

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