Bacon, Asparagus, and Egg Salad
Ingredients
- 12 slices nitrate-free center cut bacon
- ¼ cup avocado oil, divided
- 1 Tbsp red wine vinegar
- 1½ tsp Dijon mustard
- ½ tsp salt
- ¼ tsp pepper
- 1½ lb asparagus, cut into 2-inch pieces
- 1½ tsp apple cider vinegar
- 12 large eggs
- 2 (5-oz) pkg baby arugula
Instructions
- Cook bacon in a large skillet over medium heat until crisp. Drain, reserving 2 Tbsp drippings. Crumble bacon.
- Combine 1 Tbsp drippings, 2 Tbsp oil, vinegar, mustard, salt, and pepper in a large bowl.
- Cook asparagus in 1 Tbsp hot drippings in skillet 6 minutes or until tender. Remove from skillet; cool.
- Meanwhile, fill a large skillet two-thirds full with water; add vinegar. Bring to a boil. Reduce heat to a simmer.
- Crack 4 eggs into skillet, about 2 inches apart; cook 3 minutes or to desired doneness.
- Remove eggs using a slotted spoon. Repeat with remaining 8 eggs.
- Add arugula, bacon, and asparagus to vinegar mixture; toss. Divide among 6 plates; top each serving with 2 eggs.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
367
|
367
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 21 | 21 |
| Carb (g) | 8 | 8 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 643 | 643 |
Paleo Meal Plan
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