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.
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
8 cups mixed salad greens
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.
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.
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.
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