Hear me out, guys. Breakfast is my favorite meal of the day, by far. Maybe it’s because I’ve always been an early riser, maybe it’s because bacon is so delicious? Either way, a huge breakfast with omelettes and biscuits and egg sammies, waffles piled high with berries and all of the coffee drinks and fresh o.j. and BACON, lots of bacon, is what my breakfast dreams are made of. There for I really love breakfast for dinner. Breakfast for dinner is a thing. I think we can all agree on that. But are breakfast salads a thing? I’m gonna have to say yes, because there is a picture of one right down there. I know my partner in this challenge would answer that question with a “hell no!” and a furrowed brow but he’s not here right now, so we’re making it a thing! Sorry, not sorry. Breakfast salads are happening, get on board!
This salad is comprised of kale, spinach, carrot ribbons and purple spring onions (both the bottom and also the green tops of the onions.) I used local pork breakfast sausage and topped the entire thing with a gooey fried egg and a drizzle of my house dressing.
Remember when I said those berries weren’t worth the money? Welp, I regretted that big time last night. I need a lil’ somthin’ sweet most nights after dinner. It took all of my will power to not have my after dinner treat (usually a spoon full of peanut butter with a few chocolate chips on top, or a scoop of ice cream) last night. Old habits die hard, but I’m going strong over here. Next week, strawberries chopped up with some fresh whipped cream is going to be my treat. How much of a fat kid am I right now that I’m already planning next weeks dessert? On a scale of 1-10? 8.5? Ok, fine- 10.
Farmers Market Produce Used:
Purple Spring Onions