Breakfast Salad

My favorite place to get brunch in Philadelphia is at Parc. The first time I brunched there, I ordered a croque madame, and on the side was a pile of lightly dressed greens. It was the perfect balance to my rather heavy breakfast, and the beginning of my journey towards breakfast salad.

After that brunch, greens became a staple in my fridge, and I would heap a generous pile of them onto my plate in the morning next to my bacon, egg, and toast. One day, it dawned on me: why not just throw the whole thing together?! The breakfast salad was born.

Normally, I like a piece of whole grain toast with my salad, but the only bread in the house was the white bread my husband likes, and I didn’t want to eat that, so I chose to put an apple on my salad as my carb for the morning instead of the bread. Here’s the basic recipe:

1 big handful mixed greens — about 2 cups (you can use whatever greens you like)
1 piece of cooked bacon, cut into small pieces
1 medium apple (I like ambrosia or honey crisp apples), diced. KEEP THE SKIN ON!
1 egg, cooked over-easy
Salt and pepper to taste

Combine all of the ingredients except for the egg in a bowl and toss. Notice there is no dressing involved. This is because your egg is the dressing! Simply break the yolk and turn the egg upside down on top of the salad. Toss again to disperse the runny yolk throughout the salad.

Enjoy!