Wedge Salad & Eggs
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Recipe: #25716
February 27, 2017
Categories: Fresh Tomatoes, Breakfast, Lunch, Salads, Main Dish Salad, Meat Salad, Pork, Bacon, Dairy, Cheese, Blue, Eggs, North American, Budget-Friendly, Easy/Beginner Cooking, Kids Can Do It, Quick Meals, Small Batch Cooking, Weeknight Meals, Skillet, Stove Top, Diabetic, Gluten-Free, Low Carbohydrate, Make it from scratch more
"A solid breakfast or lunch dish, filling and very healthy."
Ingredients
Nutritional
- Serving Size: 1 (326.4 g)
- Calories 604
- Total Fat - 40 g
- Saturated Fat - 14.6 g
- Cholesterol - 495.4 mg
- Sodium - 1530.3 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 1.7 g
- Sugars - 2.6 g
- Protein - 51.5 g
- Calcium - 362.3 mg
- Iron - 4.1 mg
- Vitamin C - 10.2 mg
- Thiamin - 0.4 mg
Step 1
Put the lettuce on a plate and top with the onions, tomatoes and blue cheese.
Step 2
Heat a nonstick skillet over medium heat and add the bacon.
Step 3
Cook until crisp and then use a slotted spoon to transfer to the salad.
Step 4
Crack the eggs into the pan and cook until done to your liking.
Step 5
Season with salt and pepper and serve along side the salad.
Tips & Variations
No special items needed.
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