A few weekends ago, we visited Short Order for some burgers. Short Order is Nancy Silverton’s newish LA restaurant focusing on a local, organic and artisan burgers. We had some delicious cocktails but unfortunately the burgers were pretty disappointing.
All was not lost however as we spotted a Breakfast Cobb Salad on the brunch menu and I knew instantly that it would be on our plate some weekend morning very soon.
It isn’t out of the norm for us to have side salads with breakfast, but I’ve never thought of making it the main event.
I have no idea why…
It was delicious. Satisfying, yet light and felt like the perfect combination between breakfast and lunch. I have a feeling it will become a regular weekend breakfast for us.
Full of greens, healthy fats and tons of flavor.
Breakfast Cobb Salad
Prep Time: 10 min
Cook Time: 10 min
Ingredients (2 servings)
- 4 slices bacon
- 6-8 cups greens of choice
- 2 Tbsp vinaigrette dressing
- 1 small avocado
- 2 oz goat cheese
- 2 eggs
Cook bacon until crisp and crumble.
Toss greens and dressing together.
Divide on plates and top with sliced avocado and goat cheese crumbles.
Prepare eggs as desired (over easy, sunny side up) and top salad with egg.