A warm, sunny-side up egg crowns this salad of baby spinach and Fresh California Avocado.
Sunny-Side Up Salad
Nutritional Highlights (per serving)
|1||(6-oz.) bag fresh baby spinach|
|4||slices cooked bacon, crumbled|
|1/2||red onion, peeled and cut into thin half rings|
|1||ripe, Fresh California Avocado, peeled, seeded and chopped|
|As needed||Salt and pepper, to taste|
|1/4||cup||extra-light tasting olive oil|
|4||tsp.||coconut vinegar or seasoned rice wine vinegar|
|As needed||Salt, to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Toss baby spinach with about half of the dressing. Reserve remaining dressing.
- Divide baby spinach among dinner plates.
- Sprinkle bacon crumbles, red onion and avocados on each salad and drizzle with reserved dressing.
- Heat half the oil in a large non-stick skillet over medium-high heat. Working with one or two eggs at a time, gently break eggs into the hot skillet. Cook just until the whites of the eggs are cooked through but the yolks are not yet firm, about 2 to 3 minutes. Repeat, adding more oil to the skillet if necessary.
- Top each salad with one sunny-side up egg and serve immediately.
- In a jar with a tight fitting lid, mix all dressing ingredients.
- Shake well before using.
The yolk of the warm eggs mixes with the oil and vinegar dressing to create rich flavor. Substitute fresh poached eggs if you prefer.
Try with a sparkling wine or mimosa cocktail.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 1867 IU; Vitamin C 10 mg; Calcium 57 mg; Iron 2 mg; Vitamin D 0 IU; Folate 39 mcg; Omega 3 Fatty Acid 0.2 g
% Daily Value*: Vitamin A 35%; Vitamin C 15%; Calcium 6%; Iron 15%