Bacon, Eggs & Asparagus Skillet Over Fresh Greens

Oh the joy of one-pot cooking. Simpler, quicker and makes for fewer dishes to clean. Yes pleeease. Plus this recipe is a really fun (and gorgeous!) spin on breakfast for dinner. Hope you enjoy!

YIELD 4 servings

INGREDIENTS

        6 to 8 strips bacon

        1 bell pepper, sliced

        8 to 10 ounces asparagus, halved

        2 large mushrooms, sliced

        6 to 8 eggs

        salt and pepper to taste

        6 cups mixed greens

INSTRUCTIONS

    1.    Heat large skillet to medium, fry bacon for a few minutes on each side, until done

    2.    Set bacon aside and drain most of the fat from skillet, leaving just enough to coat it

    3.    Turn heat down to medium/low, place asparagus and peppers in skillet and sprinkle with a bit of salt and pepper

    4.    Cook 5-7 minutes, unto veggies begin to get tender

    5.    Add the cooked bacon back to the mix along with the mushrooms, crack eggs atop all of it (leave them whole) and sprinkle with a little more pepper

    6.    Place baking sheet over skillet (I use my pizza baking sheet) and allow eggs to steam for 4-6 minutes, depending on how firm you want the yolks

    7.    Be careful removing the sheet (hot and steamy now!) and serve the yumminess over fresh salad greens

NOTES

If you'd like, you can serve with a crisp vinaigrette, but ideally the yolks are creamy and soft enough to do the job.

Balsamic Figs & Prosciutto with Zucchini Noodles

Goodness look how pretty. I was at the store the other day and saw a little box of fresh figs. I swear they were calling to me "Take us home, Amanda! Obviously we're scrumptious." So I gave them a ride to their new home (how could I not??), and we're all very happy together.

Sweet, chewy and seriously beautiful, in this recipe the figs balance the salty prosciutto and crisp zucchini so well. Hope you enjoy!

YIELD 4-6 servings

INGREDIENTS

        4 large zucchinis, "spiralized" or cut julienne

        8 to 10 fresh figs, quartered

        1/2 red onion, sliced

        8 slices prosciutto (4 ounces), chopped into 1"-ish pieces

        1 teaspoon butter or ghee

        1 cup smoked gouda, shredded (optional)

        For Sauce

        1/3 cup olive oil

        2/3 cup balsamic vinegar

        1 teaspoon dried basil

        1/2 teaspoon coriander

INSTRUCTIONS

    1.     Sauté onions in butter or ghee until nearly tender and translucent

    2.    Whisk sauce ingredients together and spiralize zucchini and set both aside

    3.    When onions are ready add zucchini noodles, figs and sauce to pan and cook until zucchini is tender to your preference (4-6 minutes, for me)

    4.    Stir prosciutto into the yumminess just before serving to warm it (or to crisp it, see note below)

    5.    Garnish with a sprinkle of shredded gouda and a few fig slices if you like

NOTES

If you prefer crispy prosciutto, heat a skillet on medium/low and allow pieces 5-8 minutes to crisp up, flipping occasionally. Do your best to spread them out in the skillet, and if the skillet surface gets too dry, just add a little coconut oil.

Bacon Avocado Salad with Eggs

Here's another fun way to enjoy breakfast for dinner. A hearty and filling dinner salad with lots of bright vegetables and healthy fats!

YIELD 4 servings

INGREDIENTS

        6 cups salad greens

        6 strips bacon, cooked and chopped

        1 bell pepper, chopped

        4 to 8 eggs, hard boiled and sliced

        8 ounces cherry or grape tomatoes

        2 avocados, sliced

        1-2 cups creamy dairy-free ranch dressing

INSTRUCTIONS

    1.    Hard boil the eggs, slice and refrigerate (my favorite hard boiled egg method)

    2.    While the eggs are cooking, fry and chop the bacon and set aside

    3.    Get the rest of the veggies ready and top your greens

    4.    This goes perfectly with my creamy dairy free ranch dressing