We eat a lot of eggs for breakfast – usually with each one of us having 2-3 eggs every single day.
Usually, we eat these as some kind of scramble, but that gets boring pretty fast. So the other day I decided to do something different for Hubby and myself.
Rummaging in the fridge produced bacon, some dandelion greens and the ever-present eggs.
Once I had those ingredients on the chopping board, it was pretty obvious what I was going to make.
This recipe is a stage 2 reintroduction if you include the eggs. To make this 100% AIP, elimination stage friendly, you would have to just make the bacon and dandelion greens salad. When reintroducing foods on the AIP, I recommend this guide.
Warm Dandelion Greens Salad with Poached Eggs
4 rashers of bacon (our bacon comes from the half-pig that we buy from Sprags Meat Shop)
1 large bunch of dandelion greens
a splash of balsamic vinegar
4 eggs (omit the poached eggs if 100% AIP)
boiling salted water to poach the eggs
A splash of apple cider vinegar
Chop the bacon and cook it in a heavy based skillet until the bacon is crisp and the fat has run out of it.
While this is cooking, you want to chop your dandelion greens and place them in a large bowl.
Next, bring the pan of salted water to the boil. Turn it down to a bare simmer, add the apple cider vinegar and then crack in your eggs. You are going to cook them at the barest simmer for 3-4 minutes until the whites are set but the yolks are still runny.
Once the bacon is crisp, remove it from the pan and add to the dandelion greens.
Now pour the balsamic vinegar into the bacon fat and swirl it well to mix and form a warm salad dressing. Pour this over the greens and toss well to coat in the balsamic and fat mixture.
Divide the salad between 2 serving plates and top each with 2 poached eggs and serve at once.
Aside from being a very tasty breakfast, this would also make a good light lunch or dinner.
Shared at: Full Plate Thursday