Bacon and Egg Salad

Bunch of arugula

Roast green beans

Grilled Portobello mushrooms

Roasted plum tomato

Wedge of goat cheese

Slice of bacon – cooked and crumbled

Poached egg

Balsamic vinegar

For the last two weeks I have eaten a salad for lunch and sometimes dinner most everyday.  You might wonder how I gain weight since I do really like salad.

I thought you might like to see some of the combinations of things I put together.

Not many people think of Bacon and eggs on salad, unless it is the mayo laden egg salad.  I like to make a bed of greens with balsamic vinegar and no oil.  The yolk of a poached egg is the perfect replacement for oil.  It gives you the mouth feel of fat, but is still not too unhealthy.

To make roast tomato –  cover cookie sheet with foil.  Spray with Pam.  Cut tomatoes in half and place cut side down on foil.  Place in 300 degree oven for 2 hours.  Salt afterwards.

2 Comments on “Bacon and Egg Salad”

  1. Sarah says:

    Yum! This looks great and it’s a perfect for us low-carb lovers. I love seeing your recipes – please keep ’em coming!

  2. Suzanne Worden says:

    It’s the start of exam week for Grace and Jack and they want to eat what they want when they want – and this is what they want. Thanks!!!

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