Breakfast Salad with Poached Egg and Avocado Toast

Breakfast Salad with Poached Egg and Avocado Toast

Prep: 20 minutes • Cook: 10 minutes
Makes: 4 (1 salad, 2 pieces avocado toast) servings

4 slices bacon, cut crosswise into 1/2-inch pieces
2 large ripe Avocados From Mexico, peeled and pitted
1 teaspoon fresh lemon juice
3/4teaspoon Weis Quality Ground Black Pepper
1 tablespoon Weis Quality Distilled White Vinegar
4 large Weis Quality Eggs
2 (1/2-inch-thick) slices sourdough boule or French bread
4 ounces Weis Quality Spring Mix or Weis by Nature Organic Baby Arugula
8 asparagus spears, thinly sliced on diagonal
1/2cup bottled red wine Italian vinaigrette
1 cup halved red and/or yellow grape tomatoes
1/2cup cubed Weis Quality Sharp White Cheddar Cheese
Crispy fried onions and cut fresh chives for garnish (optional)

1.In a large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring frequently; transfer to a paper towel-lined plate to drain.

2.In a large bowl, mash avocado, lemon juice and 1/2 teaspoon pepper. Makes about 1-1/2 cups.

3.In a large skillet with 2-inch-high sides, add water to fill halfway, plus vinegar; heat to a boil. Carefully crack eggs, 1 at a time, into a small cup. Slowly slide eggs into the water while slightly immersing the cup in water. Cover tightly with lid and remove from heat. Let stand 4 minutes or until egg whites are cooked through and yolks are slightly soft or to desired doneness.

4.Toast bread; cut each slice into 4 pieces and spread with avocado mixture. In a large bowl, toss greens, asparagus, vinaigrette and bacon; divide onto 4 plates. Top salads with poached eggs, tomatoes and cheese; sprinkle with remaining 1/4 teaspoon pepper. Garnish salads with fried onions and chives, if desired; serve with Avocado Toast.

Approximate nutritional values per serving:
464 Calories, 32g Fat (8g Saturated), 212mg Cholesterol, 776mg Sodium,
30g Carbohydrates, 10g Fiber, 4g Sugars, 2g Added Sugars, 19g Protein