So far this summer, I must admit I’ve been a little salad obsessed.
There’s something about the abundance of fresh veggies and fruit that makes shopping and cooking a snap: buy what looks yummy and fresh, and then mix it. So this month I’ve added strawberries and cherries and many other ingredients to dinner salads.
But then I thought – why stick to dinner? And the brunch salad was born. Bacon and eggs never tasted better than atop leafy greens!
How I make a brunch salad…
Start with fresh, washed salad greens of your choice. Fry bacon (or turkey bacon!) until crispy on both sides, and remove from pan. Saute roughly chopped shallots in the same pan until they begin to brown and soften. Meanwhile, chop bacon into small pieces and then sprinkle both them and the sauteed onions over the prepared greens. Fry (or scramble or poach) one egg for each person and lay atop salad. Sprinkle with chopped green onion and serve immediately.
This salad is perfect to prepare while waiting for your fresh cherry muffins to come out of the oven!
Happy brunching loves! xxx