INGREDIENTS:
FOR THE SALAD:
6 eggs
6 slices thick cut hickory bacon
6 cups spring mix greens
Feta cheese, amount to your liking
Roasted salted pepitas, amount to your liking
FOR THE DRESSING:
1/2 cup avocado oil or extra virgin olive oil
2 TBSP fresh squeezed lemon juice
1 TBSP minced fresh dill
Sea salt, to taste
Fresh ground black pepper, to taste
Equipment
- Oven
Ingredients
- 6 eggs
- 6 slices thick cut hickory bacon
- 6 cups spring mix greens
- Feta cheese, amount to your liking
- Roasted salted pepitas, amount to your liking
Instructions
- Preheat oven to 410F. Line baking sheet with wire rack or parchment paper and lay your bacon in a single layer on top. Place in the over and bake until crispy about 18-20minutes. Remove from oven and once cool, rough chop the bacon and set aside.
- While bacon is cooking, place 1 inch of water in a stockpot of saucepan, cover, and bring water to a boil over high heat. Once boiling, use a ladle to gently place eggs directly from refrigerator into boiling water. Cover again and cook for 6-8 minutes depending on desired level of doneness. 6 minutes will get you a wonderful, creamy soft boiled egg. While the eggs are cooking, prepare an ice bath in a bowl or have a bowl ready to run cool water over the eggs to stop the cooking process. When eggs are done, remove from water with ladle and put into ice bath or run under cold water. Once cool enough to handle, peel and set aside.
- In a large bowl toss the spring mix greens, olive oil, and lemon juice. Divide the greens between plates and add the pepitas, feta cheese, soft boiled eggs, bacon, and minced dill. Season with sea salt and fresh ground pepper to taste.
Recipe Notes
PRO TIP: Make the bacon and the eggs ahead of time and save yourself the effort in the morning!
BEST BITE: When the chopped bacon lands in your salted and peppered soft boiled egg. Mmmmmmmm.
