On days that I want a substantial breakfast without the carbs, a breakfast salad is my go-to. It’s easy, delicious, and filling without making you feel guilty. For this breakfast salad there is of course a side of bacon to go with it. I used romaine lettuce, but you can use any greens you may have available. Add as many vegetables as you would like, this is a simple starter salad to get you going. Instead of a fat filled dressing, the roasted red peppers, lemon juice, and egg yolks combine beautifully in the bowl to do the trick. This makes 2 salads.
8 slices of thick cut bacon
1 head of romaine lettuce, chopped
1/4 cup of red onions, diced
4 slices of roasted red peppers, diced
1 clove minced garlic
1/2 avocado, diced
fresh cilantro and lemon wedge for garnish
1. Cook bacon in the oven on a cookie sheet at 350 degrees for about 20 minutes. It will take less time if sliced thin.
2. In a heavy skillet take a small amount of the bacon grease from the pan to saute onions and garlic for a few minutes.
3. In your serving bowl combine lettuce, diced red peppers and a few grinds of fresh black pepper.
4. When bacon is crispy cut 2-4 slices into small pieces and add to salad with cooked red onions.
5. Cook eggs sunny-side up in skillet over medium-low heat with bacon grease to keep from sticking.
6. Top salad with avocado, eggs, cilantro, and a squirt of lemon. Breaking yolks to mix with the salad is the best dressing!
Enjoy and Stay Healthy!
Linguica is something I didn’t know anything about until meeting my husband. Coming from a small town south of Boston, he grew up on this Portuguese meat. Whenever we are back East, no visit is complete until he has a linguica and cheese omelette at least once. When I was at the Paulina Meat Market the other day I noticed some homemade linguica sausage in the window, I knew I couldn’t pass it up. The day I got the sausage we had half of a link thinly sliced with cheddar cheese and bread as a pre-dinner snack. The next morning I decided to make a breakfast frittata, as I know that I will never be able to make an omelette that compares with what the diners in New Bedford make.
– 8 eggs, beaten
– 1/4 onion, diced
– 1/2 jalapeno, diced
– 1/2 cup linguica sausage, diced
– 1 medium tomato, diced
– 1/8 cup of red wine
– 1 Tbsp fresh thyme, center stem removed. More for garnish.
– Red pepper flakes
– Salt and pepper
-1/2 cup of ricotta cheese
– 1 pad of butter
– 1/2 tsp minced garlic
– 6-8 shiitake mushrooms, sliced thin
1. Make ricotta cheese: Sauté over medium heat in heavy skillet mushrooms and garlic in butter for 5 minutes. Remove from heat and stir into ricotta cheese.
2. In large oven safe heavy skillet, sauté onions and jalapeno with thyme, a dash of red pepper flakes, and salt/pepper to taste for 5 minutes. Add red wine and cook.
3. Add linguica and sauté an additional 5 minutes before adding tomatoes.
4. Turn heat off to skillet and spread linguica and onion mixture evenly on bottom, pour eggs into skillet.
5. Dollop ricotta cheese mixture onto eggs throughout.
6. Cook in oven at 350 for 20 minutes until cooked through and golden brown.
Leftovers do not have to be a repeat of the original meal. Making our leftovers into an entirely new dish is like a game for me. One of the best ways to use of leftovers is to make a frittata the next morning. The leftovers we have in tow this morning are truffle-oil brussel sprouts, spicy mixed grilled vegetables, and sausage.
In a small cast iron Skillet (5-6″ diameter) sprayed with olive oil on medium heat I warmed up the leftover sprouts, veggies and thinly sliced sausage. I let them cook for about 10 minutes, stirring a few times to get evenly warmed.
While the leftovers were heating up in the skillet I took 3 eggs and scrambled them with a tablespoon of water and 3 large sprigs of fresh thyme (center stem removed). I poured the eggs over the leftovers and shaved fresh Parmesan on top (again, using what I have leftover from previous dishes).
Since I used a cast iron skillet it can go directly into the oven at 350 for 10 minutes. If you don’t have cast iron, make sure you are using a skillet that is meant to go from stove-top to oven. If you are using a larger skillet (10-12″ diameter) you would need to use more eggs and cook longer, nearly 30-45 minutes to cook through.