Breakfast Salad with Goat Cheese

Preparation time is 15 minutes, cooking time 15 minutes

Serves 4

Ingredients

• 6 thick bacon slices
• 1 tablespoon balsamic vinegar – (15ml)
• 1 teaspoon Dijon mustard – (5ml)
• 3 tablespoon olive oil – (45ml)
• 6 cups mixed baby greens – (1500ml)
• 4 ounces (1/2 cup) soft goat cheese, crumbled – (125ml)
• 2 teaspoons fresh chives – (10ml)
• 3 large eggs
• 2 tablespoon water – (30ml)

Directions

1. Use a large skillet to cook bacon, until it is crispy. Let bacon drain on paper towel.  Discard all but 1 tablespoon of the bacon drippings and fat from the skillet.
2. Return your skillet to heat.  Gently fry your 3 eggs until the whites begin to set – about 1 minute.  Add water to the skillet.  Cover and cook for approximately 2 minutes.
3. In bowl combine vinegar and Dijon mustard.  Add oil and season with salt and pepper.
4. Pour all but a little of the dressing onto the salad greens and toss to coat.  Reserve approximately a tablespoon of the dressing.
5. Divide the greens onto 4 plates and top with goats cheese and bacon strips.
6. Top each salad with an egg.  Drizzle with remaining dressing and top with chopped chives.
7. Serve and enjoy!