Friday, March 22, 2019

BLT Breakfast Salad A Keto Recipe

This is a Keto recipe and one of my favorites, because it can be eaten anytime. I’ve had it for dinner when I want something fast and light. The warm bacon dressing is delicious. Want more fat? Add a couple slices of avocado. You can also add a tablespoon of roasted sunflower seeds or a teaspoon of toasted sesame seeds. Add a sliced chicken breast to make it a meal that everyone will enjoy. 

BLT Breakfast Salad
Serves 4
Total Time 20 minutes


2 slices bacon, cut into lardons
4 eggs
1 teaspoon Dijon mustard 
2 tablespoons white wine vinegar 
1 tablespoon extra-virgin olive oil 
Kosher salt and freshly ground black pepper 
Water, as needed 
1 tablespoon distilled white vinegar 
1 head Boston lettuce, cleaned, dried and torn into bite-size pieces 
1/2 cup grape tomatoes, halved 


Cut your bacon into lardons. Fry them in a skillet until they are crisp. Remove to a paper towel.

To make the dressing: Reserve bacon grease in skillet. Add the mustard, vinegar, olive oil, salt and pepper to the skillet, stir to combine and remove from the heat.

In a saucepan large enough for all 4 eggs fill 2/3rds with water and add the distilled vinegar. When water is at high simmer stir the water around to create a whirlpool then drop the eggs in and cook no more than 3 1/2 minutes. Remove with a slotted spoon, drain the water and place on a paper towel.

In four salad bowls add the torn Boston lettuce pieces and some grape tomatoes. Top with the poached egg and a few of the lardons. Drizzle on the bacon dressing and salt and pepper, to taste. Yum Yum!

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