Bulletproof Breakfast Salad

Bulletproof Breakfast Salad recipe and content provided by Brent Totty

Upgrade your usual bacon and eggs routine by adding veggies to the mix with this easy breakfast salad. One of the keys to building a healthy lifestyle is finding simple and delicious ways to incorporate as many vegetables as you can. I’ve always made it a point to include at least two servings of vegetables in my first meal of the day, and this recipe just so happens to be one of the easiest ways to do so.

The beauty of this breakfast salad is in the way you prepare the eggs. Poaching the omega-3-packed, pasture-raised eggs creates a runny yolk that doubles as salad dressing.

I always cook my sweet potatoes ahead of time, so that they have a few hours to cool in the refrigerator before I need them. Doing so allows more resistant starch to form, effectively lowering the available carbohydrate calories in the potatoes. The more resistant starch you have in your diet, the more good bacteria can grow in your digestive system.

So next time you are feeling like bacon and eggs, whip up a breakfast salad instead.

Bulletproof Breakfast Salad

Start to Finish: 60 mins (10 minutes active)

Ingredients:

• 2 pasture raised eggs
• 1 piece of nitrate-free bacon
• ½ of an avocado
• 1 cup of diced sweet potato
• 1 tablespoon avocado oil
• 1 teaspoon of sea salt
• 3 cups of mixed greens
• 1 sprig of dill

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Instructions:

1. Preheat the oven to 325 degrees.
2. Bring 2 quarts of water to a rolling boil.
3. Add a splash of vinegar to the water.
4. Crack the eggs into separate small bowls and gently place each egg into the water.
5. Cover the pot and cook for 3 minutes.
6. Remove with a slotted spoon and let rest for a 2-3 minutes.
7. Mince bacon and cook on low heat until no longer translucent.
8. Toss sweet potatoes, salt and avocado oil in a bowl and then transfer to a parchment paper lined pan, place in oven for 40 minutes (Do this step the night before if you want to increase resistant starch.)
9. Add the greens, eggs, bacon, avocado and potatoes to the bowl and garnish with dill.

Serves: 1

Nutritional Information

• Calories: 455
• Protein: 19g
• Carbs: 34g
• Fiber: 9g
• Sugar:7g
• Fat: 28g
• Saturated Fat: 6g
• Polyunsaturated: 4g
• Monounsaturated: 15g
• Trans fat: 0g
• Cholesterol: 380mg
• Sodium: 380mg
• Potassium: 980mg
• Vitamin A: 390mg
• Vitamin C: 17mg
• Calcium: 10mg
• Iron: 17mg