Get your weekend off to a good start with this filling bacon and egg brunch salad.
1 person made this
1 avocado, peeled and pitted
1/2 lemon, juiced
2 tablespoons Greek yoghurt
1 teaspoon extra-virgin olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion granules
1/8 teaspoon ground cumin
1 teaspoon water, or as needed
salt and ground black pepper to taste
4 slices bacon
225g mixed salad leaves
150g cherry tomatoes, halved
75g cucumber, peeled and sliced
Method Prep:20min › Cook:10min › Ready in:30min
Combine avocado, lemon juice, yoghurt, olive oil, garlic powder, onion granules, cumin, salt and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
Cook bacon in a medium non-stick pan over medium heat until crispy, about 5 minutes. Drain on kitchen roll. Allow to cool; chop into small pieces.
Remove all but 1 tablespoon of bacon grease from the pan. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
Divide mixed salad leaves, tomatoes, cucumber slices and chopped bacon between 2 plates. Drizzle over desired amount of avocado dressing. Top each salad with an egg. Serve immediately.