Recipe | Breakfast Salad

As I handed him his plate, Kelly said Salad?!?! For breakfast?!?! By the time he finished his meal, he thought it was a pretty good idea.

Breakfast Salad

Inspired by Cooking Light

• 1 slice multi-grain bread (use the heel)
• 1 tablespoon extra-virgin olive oil, divided
• 1 large egg
• 1.5 teaspoons white wine vinegar
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1.5 c salad greens
• 1.5 T bacon bits
• Sweet onion

Toast bread heel at maximum setting. Crumble toast into small pieces. Heat 1 teaspoon oil in a small skillet over medium-high heat. Add breadcrumbs to pan; cook 3 minutes or until toasted, stirring occasionally. Remove from pan. Reduce heat to medium. Add 1/2 teaspoon oil to pan. Cook egg to desired doneness. Combine remaining teaspoons oil, vinegar, salt and pepper in a medium bowl. Add greens, onions and bacon bits. Toss. Top with egg and breadcrumbs.