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.

Source: Midwest Living


Recipe Summary

25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°. 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.

Nutrition Facts

474 calories; fat 33g; cholesterol 201mg; saturated fat 7g; carbohydrates 32g; mono fat 20g; poly fat 4g; insoluble fiber 7g; sugars 9g; protein 15g; vitamin a 15938.1IU; vitamin c 19.7mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 2.6mg; vitamin b6 0.5mg; folate 139.1mcg; vitamin b12 0.6mcg; sodium 675mg; potassium 903mg; calcium 136mg; iron 3.1mg.