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


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; 33 g total fat; 7 g saturated fat; 4 g polyunsaturated fat; 20 g monounsaturated fat; 201 mg cholesterol; 675 mg sodium. 903 mg potassium; 32 g carbohydrates; 7 g fiber; 9 g sugar; 15 g protein; 0 g trans fatty acid; 15938 IU vitamin a; 20 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 1 mg vitamin b6; 139 mcg folate; 1 mcg vitamin b12; 136 mg calcium; 3 mg iron;