Fried Egg Salad with Bacon and Roasted Vegetables
- Makes: 4 servings
- Hands On 25 mins
- Total Time 50 mins
Breakfast-for-dinner gets a wake-up call, courtesy of a bright vinaigrette, fresh lettuce and a hearty oven hash of sweet potato, onion and green beans.
sweet potatoes, peeled and cut in 1-inch pieces (3 cups)
fresh green beans, trimmed and cut into 2-inch lengths (2 1/2 cups)
onion, sliced into 1/2-inch wedges (1/2 cup)
olive oil, divided
freshly ground black pepper
whole grain mustard
mixed salad greens
- Preheat oven to 425 degrees . On a large baking sheet, toss the sweet potatoes, beans and onion with 2 tablespoons olive oil, 1/4 teaspoon salt and the pepper. Spread evenly. Roast for about 20 minutes or until lightly browned, stirring once.
- Meanwhile, for dressing: In a small bowl, whisk together the remaining 4 tablespoons olive oil, the balsamic vinegar, mustard, garlic and remaining 1/4 teaspoon salt. Set aside.
- In a large nonstick skillet, cook bacon until crisp. Transfer bacon to paper towels to drain, reserving some drippings in skillet. Fry eggs in drippings to desired doneness.
- To assemble: Divide greens between four dinner plates. Top with roasted vegetables and crumbled bacon. Drizzle with dressing and top with fried eggs.
(Fried Egg Salad with Bacon and Roasted Vegetables)Servings Per Recipe 4, Trans fatty acid (g) 0, fiber (g) 7, Monounsaturated fat (g) 20, Polyunsaturated fat (g) 4, carb. (g) 32, iron (mg) 3, Potassium (mg) 903, calcium (mg) 136, Cobalamin (Vit. B12) (µg) 1, chol. (mg) 201, Thiamin (mg) 0, sodium (mg) 675, sat. fat (g) 7, Pyridoxine (Vit. B6) (mg) 1, vit. A (IU) 15938, cal. (kcal) 474, Folate (µg) 139, vit. C (mg) 20, Fat, total (g) 33, Riboflavin (mg) 0, sugar (g) 9, Niacin (mg) 3, pro. (g) 15