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; total fat 33g; saturated fat 7g; polyunsaturated fat 4g; monounsaturated fat 20g; cholesterol 201mg; sodium 675mg; potassium 903mg; carbohydrates 32g; fiber 7g; sugar 9g; protein 15g; trans fatty acidg; vitamin a 15938IU; vitamin c 20mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6 1mg; folate 139mcg; vitamin b12 1mcg; calcium 136mg; iron 3mg.