No, we don't eat this for breakfast, but that's what I call it for obvious reasons. Spring Greens give the salad aesthetic appeal and the slight bitter flavor of these greens is perfect with the tang of the dressing and protein accent. The idea is to take a bit of egg and eat each bit with greens.
Spring Greens
Egg
Bacon pieces, doesn't need much. I just sprinkle a few pieces over it for color and flavor.
Dressing:
apple cider vinegar, dijon mustard, olive oil, salt, and pepper. I don't measure. Just a dash hear and there to taste.
Mix dressing in greens, top with a portion of fried egg and bacon pieces.
