Today is day 5 of my 6 day vacation, and I’ve been up north at my cabin in Chetek for the past couple days. It was definitely harder to stick to the plan, but I feel like I did a pretty good job! Helps that my parents are great cooks and had a lot of raw ingredients.
Anyway, I am posting about a salad that I’ve been eating non-stop for the past couple of days. It’s not really a recipe, but it combines spicy arugula, sweet potatoes, espresso balsamic, crispy bacon, and a perfectly poached egg. I really enjoy it for breakfast, because its an easy way to eat 2+cups of lettuce, and the sweet potato and egg really help keep you full all the way until lunch time.
Sweet Potato breakfast salad
1. 3 strips of bacon, cut into lardons
2. 1 egg
3. 1 small sweet potato, cooked, insides only (I usually just pop it in the microwave) a
4. 2 1/2 cups arugula
5. 1 tbs balsamic vinegar (I had a special espresso one, but any would work!)
6. 1tbs olive oil
7. Salt and pepper, to taste
Fry up the bacon on the stove top until crispy. Set on a paper towel on a plate to drain.
Fill a sauce pan with water until its a little over 1/2 way filled. Boil the water, reduce to a simmer, then whisk the water until it reaches a vortex. Then drop in your egg and wait 2 minutes until it’s poached, then remove with a slotted spoon. (Or poach eggs however you feel most comfortable)
While the egg is poaching, grab a plate and arrange the arugula, sweet potato (just sort of scatter the pieces around) and bacon. Then, dress with the oil and vinegar.
Add the poached egg and sprinkle with salt and pepper.