Break’in the fast salad

Break’in the fast salad

This is so lovely served for brunch, or for a nice dinner when you really want to be eating breakfast. It is simple and can easily be made vegetarian by quick searing tempah in a maple syrup and substitute for the bison bacon I used here…

Medium hard boil a farm fresh egg for 10 minutes in salted water, set aside.

Grill 1 slice of your favorite artisan bread with a dash of olive oil and a pinch of sea salt, until golden, then cube. While you are grilling the bread grill 2 rounds of bison bacon (super sustainable lean and luscious)  slice them as well. Dice one fresh green onion, and compile all breakfast ingredients over a bed of greens and garnish with your favorite dressing, or try this garlic mustard one I use as my go to dressing recipe:

Garlic mustard dressing:

1 clove of garlic minced, 1 tsp of grainy mustard, 1 pinch each of sea sale, pepper + organic cane sugar, mix well and add equal parts apple cider vinegar and olive oil, about 2 tbsp each.

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