Whole30 Bistro Breakfast Salad
Course
Breakfast
,
Main Dish
,
Side dish
,
Vegetarian
Servings
Prep Time
2
people
10
minutes
Cook Time
Passive Time
20
minutes
30
minutes
Servings
Prep Time
2
people
10
minutes
Cook Time
Passive Time
20
minutes
30
minutes
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
Instructions
Wash and dry, then chop the endive.Chill in dish until used.
Combine the PrimalOil with the apple cider vinegar, mustard, a pinch of salt, and pepper in a small container and whisk or shake well.
Cook the bacon in a small pan with just a splash of water for 5 minutes.
Dry pan and bacon. Then cook again until crispy.
Fill a medium saucepan with 3 inches of water. Add white vinegar and 1 tsp salt. Put on high heat to boil.
Once boiling, gently crack two eggs into the water. Remove pan from heat, cover pan and wait 3 minutes.
After 3 minutes, remove eggs with strainer spoon and set on paper towel to drain
Toss the endive with the dressing to coat well, then split between two plates.
Place two eggs on each plate on top of endive. Then season with black pepper and serve immediately.