We’ve been eating greens for breakfast to get more fiber and to get out of our morning culinary rut. This recipe also works for those days when we crave breakfast for dinner. It’s incredibly flexible: You can go meatless or use salmon or another protein instead of bacon. You don’t have to grill the lettuce, and the eggs can be hard-boiled or even scrambled. Good morning!
Serves 2-3
23 strips bacon
23 eggs
1 large avocado, firm but ripe
8-10 small romaine lettuce leaves (use the tender inside leaves)
Arugula, to taste
Chives for garnish
Buttermilk dressing (recipe follows)
Cook bacon to desired crispness (we prefer the oven method). Move to a paper towel and blot excess grease. Cool and rough chop into small pieces.
Soft boil eggs. Cool, peel and cut into halves.
Cut avocado into halves, remove pit and carefully scoop out flesh with a spoon. Cut into crescents or dice. Heat a grill pan over mediumhigh heat and carefully press lettuce leaves, faceside down, into pan. Grill for a minute or so, until marks appear on leaves. Remove from heat.
Place lettuce leaves on a large plate or shallow bowl. Add a handful of arugula, if desired. Add bacon and avocados. Sprinkle with chives; serve the dressing on the side.
BUTTERMILK DRESSING
¾ cup buttermilk
3 tablespoons lemon juice
Zest of 1 small lemon
3 tablespoons Greek yogurt
1½ tablespoons local honey
1 teaspoon Dijon mustard
1 small garlic clove, finely minced
Pinch of salt and black pepper
Makes 1 cup
Whisk together all ingredients in small bowl and transfer to a glass jar. Refrigerate and allow flavors to meld for at least 30 minutes. Shake before serving.
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.