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I love weekends - but who doesn't. Not for the reasons you think though. Most people look forward to sleeping in , doing chores, catching up - I look forward to breakfast that does not involve wrappers or microwaves. Everything from freshly baked muffins, pancakes, eggs - the whole nine yards. One of my favorite weekend breakfast is the feature of this weekend eats. I was looking for a heather alternative to an egg and bacon sandwich and I got the idea to scrap the eggs and replace with greens instead.

What I love about salads - you can put in or take out anything you want. This is a personal favorite of mine and I make this at least once a month.

What you need

  • 2 eggs
  • 4 strips of turkey bacon
  • 5 to 6 lettuce leaves
  • 1/2 an avocado , diced
  • Cheese of choice
  • 1 teaspoon of olive oil

How To:

Heat the grill over medium-high heat to grill the Bacon strips. Fry egg on grill until whites are cooked and yolks is cooked (or slightly runny if you prefer).

Lay lettuce leaves on plate, sprinkle cheese and avocado over the lettuce leaves. Chop up your bacon and layer over cheese and avocado, then place eggs on top. Garnish with cheese and avocado. 

Who said healthy had to be boring ? 

*** You will notice I don't have any dressing on this salad, that is a personal preference. You can use a fruit based vinegerette using about three tablespoons of jam or fruit spread, one tablespoon olive oil,  one tablespoon lemon juice, salt and pepper, whisked together. You can also serve some hollandise sauce over it. I like using this recipe for hollandise sauce.

Serves 1 (or 2 if you are in the mood to share) / 20 minutes