Bacon and Egg Salad
WARM
In a small pot over medium-high heat, add eggs and fill pot with water until just submerging eggs.
Bring water to a rolling boil, decrease heat to medium-low, cover with a lid, and boil for 10 minutes.
After 10 minutes, immediately transfer eggs to ice bath.
Fry bacon in large pan until crisp. Transfer bacon to paper towel-lined plate to remove excess grease.
Crumble bacon using hands or pulse in the food processor. Reserve 1/4 cup bacon grease.
Transfer reserved bacon fat to a small saucepan and add apple cider vinegar, dijon, salt, and pepper.
Over low heat, bring mixture to a simmer and whisk together until all ingredients are fully incorporated.
To a small pan, add avocado oil and sunflower seeds and heat over medium-low heat until golden, about 1-2 minutes.
Peel and slice eggs lengthwise and prepare all remaining ingredients to be added to salad bowl.
To a large mixing bowl, add romaine, green onions, crumbled bacon, toasted sunflower seeds, and warm bacon dressing and toss using spoons or tongs.
Divide salad between four bowls and serve.
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