Bacon, Egg, and Brussels Salad

Directions

1. In a medium skillet over medium heat, cook the bacon until crisp and browned all over, 5 to 10 minutes.

2. As the bacon cooks, slice the brussels sprouts as thinly or thickly as you like. Don’t worry about slicing them evenly; a mix of thick pieces and some thin ones is nice in this salad.

3. In a large bowl, whisk together the Apple Cider vinaigrette, garlic, and a small pinch of salt.

4. Add the Brussels sprouts and herbs to the bowl and toss well. Pour in the bacon and most of the fat from the pan, leaving a thin film for frying the eggs. Toss salad again, then taste and add more salt, vinegar or oil if needed.

5. In the skillet, fry the eggs, drizzling in a little more oil if needed. To serve, divide the salad among four places and top each one with an egg. Enjoy!