photo of bacon spinach salad

WHOLE30 COMPATIBLE BACON, SPINACH, TOMATO BREAKFAST SALAD

Ingredients

3 cups baby spinach (about 3 ounces)
½ ripe avocado, halved, pitted, peeled, and sliced
¼ cup grape or cherry tomatoes, halved
2 slices of Pederson’s Natural Farms Uncured No Sugar Added Bacon, cooked
2 tbsp Primal Kitchen Avocado Oil
½ tsp lemon juice
2 tsp white vinegar
1 tsp salt
2 large eggs (poached - see below for instructions)
sliced green onions (optional)

Directions

Fill up your serving bowl with your spinach, avocado, and tomatoes.

Crumble bacon & add to bowl. Stir in your avocado oil and lemon juice. Top with poached eggs.

TO POACH EGGS (FROM THE WHOLE30 COOKBOOK)

Fill a wide saucepan with 3 inches of water. Add the white vinegar and salt and bring to a boil over hight heat. Crack each egg into a separate small bowl. Gently slide each egg into the boiling water. Remove the pan from the heat, cover and let sit for 3 minutes for very soft yolks or 5 minutes for firm yolks. Remove the cooked eggs from the pan with a slotted spoon and place on a paper towel-lined plate to drain.


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