The above information will be used only by Outpost Natural Foods for the express purpose of sending an e-newsletter. Outpost shopper information is never shared with other organizations or businesses.

See what’s happening at your local co-op - Sign up for the Outpost Newsletter!

Not a user yet? Sign up Now  |  Forget your password? Click here
Breakfast Salad with Poached Egg and Bacon
Rating (0 Rated)

serves 2


2 handfuls mixed greens, Bibb lettuce, or baby spinach
2 tablespoons olive oil
1/2 fresh lemon
2 slices crispy fried bacon, drained and crumbled
1/2 avocado, sliced
2 eggs, poached
1 tablespoon white vinegar
1/4 cup goat cheese, crumbled
1/2 cup small tomatoes, halved
2 tablespoons sliced green onions
Salt and freshly ground black pepper to taste

Print Share Email

Breakfast Salad with Poached Egg and Bacon
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. In a large bowl, put the amount of greens you need for all servings, about 2 handfuls. Squeeze a half lemon over the greens, then drizzle on a couple of tablespoons of olive oil. Toss lightly to mix the lemon and oil. Divide the greens evenly between two plates
2. Add the tomatoes, layer the avocado slices and sprinkle on the bacon.
3. Top each salad with a poached egg. Crumble some of the goat cheese on top and a few green onions.
4. Season with salt and pepper. Serve immediately, and enjoy by cutting into the egg and mixing all the great flavors together.

Per serving: 397 calories, 35g fat, 9g sat fat, 19g mono fat, 10g carbohydrates, 15g protein, 244mg sodium, 4g fiber, 218mg calcium

This lovely recipe is adapted from the Sass and Veracity blog, http://www.sassandveracity.com/

co-op stronger together
Outpost is part of an international movement. Learn all about cooperatives now.