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Writer's pictureSheena J. Jackson

Sheena's Savory Eats: Episode One Breakfast Salad

Updated: Apr 3, 2020


When you're in college you're either broke and hungry or hungry and indecisive. These feelings can happen during any time of the day, but more commonly during breakfast.

As a college student you're opting to skip an actual meal for something you can heat up in a blast, or a coffee you'll likely drink on a empty stomach.


Most of all, you're not being healthy in your choice of meal or lack there of.

You know this, and you want to be better for the start of the day. Here is a delicious, easy, and budget friendly breakfast salad that is optional on the egg and heavy with the bacon or you can be ambitious and eat the egg AND the bacon.


Start to finish: 10 minutes

Servings: 1



*Note: Ingredients can be found at a grocery store that is affordable to you, I just went to Whole Foods due to my feelings of being bougie.


Ingredients:

3 medium handfuls Organic girl Super Greens

3 tablespoons 365 Diced Purple Onions

3 tablespoons 365 Crumbled Feta

3 tablespoons Whole Foods prepared guacamole or 1/2 of Haas Avocado

1 small Roma tomato, diced

1 large brown egg

2 strips of Fully Cooked bacon

1 teaspoon of Ken's Steakhouse Greek salad dressing (optional)


Instructions:

  • In a large bowl, combine OrganicGirl Super Greens, diced purple onions, crumbled feta, and Whole Foods prepared guacamole or 1/2 of a Haas Avocado if desired instead.

  • Using a cutting board and dorm appropriate knife, begin to dice Roma tomato safely, and combine in bowl with other ingredients.

  • In a microwave, cook 1 large egg to desired degree of well done, and place on top of salad. *Note: You can also use butter to coat your mug or ramekin.

  • In a microwave, heat 2 slices of Fully Cooked bacon to the instructions on the package on a tissue covered plate. Once finished, break pieces of bacon and scatter on top of salad.

  • Drizzle 1 tablespoon of desired salad dressing.


Happy Eats!



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