Fried Egg Salad with Bacon and Roasted Vegetables

Breakfast-for-dinner gets a wake-up call with the fresh veggies our farm stand vendors are bringing to the Market.  Have you seen the lettuce and microgreens?  Our meat vendors have a wide variety of seasoned bacon and Farmer Nick’s has your eggs.  Season it up with spices from Something’s Brewing and serve with a slice of artisan bread from Carly’s Confections. 


Fried Egg Salad with Bacon and Roasted Vegetables.jpg
  • 2 medium sweet potatoes, peeled and cut in 1-inch pieces (3 cups)

  •  10 ounces fresh green beans, trimmed and cut into 2-inch lengths (2 1/2 cups)

  •  1 medium onion, sliced into 1/2-inch wedges (1/2 cup)

  •  6 tablespoons olive oil, divided

  •  ½ teaspoon salt, divided

  •  ¼ teaspoon freshly ground black pepper

  •  2 tablespoons balsamic vinegar

  •  2 teaspoons whole grain mustard

  •  1 clove garlic, minced

  •  6 slices bacon

  •  4 eggs

  •  8 cups mixed salad greens


  1. Preheat oven to 425°. On a large baking sheet, toss the sweet potatoes, beans, and onion with 2 tablespoons olive oil, 1/4 teaspoon salt and the pepper. Spread evenly. Roast for about 20 minutes or until lightly browned, stirring once.

  2. Meanwhile, for dressing: In a small bowl, whisk together the remaining 4 tablespoons olive oil, the balsamic vinegar, mustard, garlic and remaining 1/4 teaspoon salt. Set aside.

  3.  In a large nonstick skillet, cook bacon until crisp. Transfer bacon to paper towels to drain, reserving some drippings in skillet. Fry eggs in drippings to the desired doneness.

  4. To assemble: Divide greens between four dinner plates. Top with roasted vegetables and crumbled bacon. Drizzle with dressing and top with fried eggs.


Recipe courtesy of Midwest Living