Breakfast Salad

Step 1

Heat the oven to 400°F. Toss the sweet potatoes with the olive oil and salt, then spread onto a baking sheet in an even layer. Roast 20-22 minutes, flipping one halfway through.

Step 2

Place the bacon in a skillet, then heat to medium high. Cook, stirring occasionally, until the fat renders and the bacon is crisp, 7-8 minutes. Remove using a slotted spoon and set aside on a paper towel lined plate to drain. Discard all but 1 tbsp bacon fat, or enough to barely coat the bottom of the skillet.

Step 3

Make the dressing. Combine the olive oil, vinegar, mustard, salt and pepper in a lidded jar. Shake until emulsified. Combine the salad greens with the cooked bacon. Drizzle with half the dressing, then toss.

Step 4

Divide between two salad bowls or plates, then sprinkle with half the hemp seeds. Divide the roasted sweet potatoes and avocado evenly onto each bed of salad greens

Step 5

Heat the skillet with bacon fat over medium heat. Gently crack the eggs into the skillet and fry until the whites are just barely set. Top each salad with a fried egg. Sprinkle with the remaining hemp seeds and serve with additional dressing on the side.