Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 small bulb Fennel, thinly sliced; 1/2 pint Strawberries, sliced; 1 1/2 Tbsp Vinegar, balsamic; 1 tsp Mustard, Dijon; 3 Tbsp Oil, olive; 6 oz Arugula; 1/4 cup Pecans; 8 strips Bacon, diced; 2 Avocados, cubed; 2 Tomatoes, diced; 8 to 9 Eggs; for serving Hot sauce

Active: 25 min Total: 25 min

Original

Cuisines

American

Ingredients

Metric

Servings:

Strawberry Arugula Salad:

Fennel - 1 small bulb , thinly sliced
Strawberries - 1/2 pint , sliced
Vinegar, balsamic - 1 1/2 Tbsp
Mustard, Dijon - 1 tsp
Oil, olive - 3 Tbsp
Arugula - 6 oz
Pecans - 1/4 cup

Tomato & Avocado Melts with hummus:

Bacon - 8 strips , diced
Avocados - 2 , cubed
Tomatoes - 2 , diced
Eggs - 8 to 9
Hot sauce - for serving

Prep

Bacon / Avocado / Tomatoes - Prep as directed.
Fennel / Strawberries - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Whisk together balsamic, mustard, and oil. Season to taste with salt & pepper. Set aside.
Whisk eggs. Heat a non-stick frying pan over medium heat. Add bacon and cook until they turn slightly golden. Pour in whisked eggs and lightly scramble. Cook until desired consistency. Top with tomatoes, avocado, and hot sauce.
Toss vinaigrette with fennel, strawberries, arugula, and pecans. Enjoy with your eggs!

Reviews

Ratings

0 reviews