Whole30 Bistro Breakfast Salad

A new rendition of a classic French breakfast salad, frisée aux lardons, this recipe is a healthy spin on how to eat bacon and eggs, with a light salad topped by a mustard vinaigrette dressing.

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Whole30 Bistro Breakfast Salad

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Course

Breakfast, Main Dish, Side dish, Vegetarian

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 4 cups curly endive packed tight
• 4 slices bacon Whole30 compliant
• 4 egg(s) large
• 2 tbsp PrimalOil
• 1 tbsp apple cider vinegar
• 1 tsp dijon mustard whole 30 compliant
• 2 tsp white vinegar
• 1 tsp Himalayan pink salt
• pepper pinch

Course Breakfast, Main Dish, Side dish, Vegetarian Prep Time 10 minutes Cook Time 20 minutes Passive Time 30 minutes Servings people MetricUS Imperial Ingredients 4 cups curly endive packed tight 4 slices bacon Whole30 compliant 4 egg(s) large 2 tbsp PrimalOil 1 tbsp apple cider vinegar 1 tsp dijon mustard whole 30 compliant 2 tsp white vinegar 1 tsp Himalayan pink salt pepper pinch

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Instructions

1. Wash and dry, then chop the endive.Chill in dish until used.
2. Combine the PrimalOil with the apple cider vinegar, mustard, a pinch of salt, and pepper in a small container and whisk or shake well.
3. Cook the bacon in a small pan with just a splash of water for 5 minutes.
4. Dry pan and bacon. Then cook again until crispy.
5. Fill a medium saucepan with 3 inches of water. Add white vinegar and 1 tsp salt. Put on high heat to boil.
6. Once boiling, gently crack two eggs into the water. Remove pan from heat, cover pan and wait 3 minutes.
7. After 3 minutes, remove eggs with strainer spoon and set on paper towel to drain
8. Toss the endive with the dressing to coat well, then split between two plates.
9. Place two eggs on each plate on top of endive. Then season with black pepper and serve immediately.