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Paleo Breakfast Salad
A hearty breakfast salad with bacon, poached eggs, avocado and roasted sweet potato. Roasting the sweet potato at a high 200°C until genuinely golden caramelises its natural sugars, giving the salad real depth against the sharp dressing.
Ingredients
Instructions
Roast sweet potato at 200C for 25 minutes until golden.
Cook bacon until crispy, crumble roughly.
Whisk olive oil, vinegar and mustard into dressing.
Arrange mixed leaves on plates.
Add roasted sweet potato, avocado and tomatoes.
Scatter with crispy bacon.
Place a poached egg on top of each salad.
Drizzle with dressing, scatter with chives and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
