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Hot Bacon and Egg Salad

You might think of bacon and eggs as breakfast foods, but this can be a fabulous go-to lunch
or even dinner when you need something quick, filling, and tasty. Many people shy away from
salad because they think “cold food” when it comes to salads. Our bodies often crave warm and
hearty meals in order to feel satisfied. This salad feels warm and comforting as the hot eggs wilt
the lettuce and take away all the “brrrrr” cold feelings. This recipe is found in the "Hangry Meals for One" section, on page 307 of Trim Healthy Table.

Cooking Method:
Courses: , ,
Servings: 1
Description

PEARL CHATS: This salad has saved me lots of times. You might think of bacon and eggs as breakfast foods, but this is my go-to lunch when I need something quick, filling, and tasty. In fact, as I write this, I am finishing up this very meal and thinking how yummy it was and how blessed I am to eat it! I think many people shy away from salad because they think “cold food” when it comes to salads. This recipe is found in the "Hangry Meals for One" section, page 307 of Trim Healthy Table,

1 Single Serve Recipe

Ingredients
  • 3 slices bacon (diced; I use turkey bacon, but you can use any kind; optional)
  • 1 tsp butter (optional; only needed for turkey bacon)
  • 1 plateful leafy greens (a dinner plate full of leafy greens; really pile them on as they'll wilt)
  • 2 large eggs (2 to 3 large eggs; use only 2 if including bacon)
  • TH Mineral Salt (to taste)
  • black pepper (to taste)
  • TH Nutritional Yeast
  • 2 tsp mct oil (or extra virgin olive oil; optional)
  • 1 sprinkle Parmesan cheese (the green can kind is fine)
  • 2 dashes hot sauce (couple of small dashes hot sauce; optional)
Instructions
  1. 1
    If using turkey bacon, melt the butter in a large skillet over medium-high heat. Otherwise, just put the bacon in the pan. Toss the bacon around to brown, then remove it to the plate of greens.
  2. 2
    Crack the eggs into the skillet (adding more butter only if needed). Season the eggs with salt, pepper, and nutritional yeast. Let the eggs crisp on the bottom, then flip them over. Keep cooking for a few minutes if you want hard eggs but I love them softer.
  3. 3
    Transfer the eggs to the salad plate. If your eggs have soft yolks, prick them with a fork to let the yolks become part of the dressing for the greens. Stir the yolks into the greens just a little. Now drizzle any hot leftover grease from the pan over the top of the salad greens to help them wilt a little. If there is not enough grease left over, add the optional MCT oil or olive oil, followed by the Parmesan, a sprinkle of nutritional yeast, and a very small dash or two of hot sauce (if using). Toss a little, then enjoy.
Note

From Trim Healthy Table:

Intro Continued......Their body craves warm and hearty to feel satisfied. My body cries out for warm food all the time, too; there are many days when I can’t bear the thought of cold food. I find this helps me eat more salads as it doesn’t make me say “Brrrrr.”  The bacon part here is really optional. I include it only as a now and then because I don’t always have it and it takes a couple extra minutes that I sometimes don’t have. So more often I just do 2 or 3 fried eggs and am just as happy.

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NOTE: Fill up further with Speedy Chocolate Milk (page 457) or an S-friendly add-on shake from the Shakes and Smoothies chapter (page 468).

Read it online: https://trimhealthymama.com/recipe/hot-bacon-and-egg-salad/