7 ingredients · 15 minutes · 1 serving

Instructions

1. Heat a pan over medium heat and add the bacon. Cook until browned and crispy, about four to five minutes per side. Transfer the bacon to a paper towel-lined plate and set aside.
2. Clean the bacon grease from the pan, reserving a small amount to cook the eggs in. Add the whisked eggs to the pan and stir the eggs frequently as they cook. Season with salt and pepper to taste.
3. Divide the mixed greens between plates and dress with oil and balsamic vinegar. Top with the hemp seeds (if using). Divide the cooked bacon and eggs between the plates. Enjoy!

Ingredients

• 2 slices Bacon
• 2 Egg (whisked)
• Sea Salt & Black Pepper (to taste)
• 57 grams Mixed Greens
• 7 milliliters Extra Virgin Olive Oil (divided)
• 2 milliliters Balsamic Vinegar
• 5 grams Hemp Seeds (optional)

Energy Value

Notes

Leftovers
Refrigerate in an airtight container for up to three days. Store mixed greens separately and dress just before serving.
Additional Toppings
Add hot sauce or ketchup to the eggs. Serve with toast.
No Balsamic Vinegar
Use red wine vinegar, apple cider vinegar, or favorite salad dressing instead.
No Mixed Greens
Use baby spinach, romaine lettuce, or other salad green instead.