Green Bean Breakfast Salad with Onion Bacon Jam Vinaigrette
Some days I eat cold pizza straight from the fridge for breakfast. Other days I crave a plate full of vegetables. Honestly, I wish I started my day every day with this salad. Crisp green beans, jammy eggs, and a dressing so good it’s hard to keep myself from licking the plate clean. Plus it makes me feel like I’m doing something good for my body while satisfying my bacon and eggs craving. So go live your best life and eat salad for breakfast.
Green Bean Breakfast Salad with Onion Bacon Jam Vinaigrette
Green Bean Breakfast Salad with Onion Bacon Jam Vinaigrette
Ingredients:
1 lb green beans
kosher salt
4 eggs
1/4 C onion bacon jam
3 tsp dijon mustard
3 tsp balsamic vinegar
2 Tbsp olive oil
walnuts
cilantro
aleppo pepper
Maldon sea salt
Bring a large pot of water to a boil. Add several large pinches of salt and green beans. Cook for 4 minutes, then strain with a slotted spoon and immediately transfer to an ice bath to stop the green beans from cooking any further. Add eggs to same pot of boiling water. Cook for 7 minutes, strain and immediately transfer eggs to an ice bath. Peel eggs.
In a small pan, heat onion bacon jam, dijon mustard, and balsamic vinegar. Slowly add olive oil to onions and whisk to combine. Spoon warm vinaigrette over green beans and top with jammy eggs, chopped walnuts, cilantro, aleppo pepper flakes, and flaky Maldon sea salt.