Breakfast Salad


Breakfast Salad

1/4 c chopped Speck
2-4 Eggs
4 – 6 cups Arugula
1/4 c Walnuts, toasted
1/4 c + 2 T shredded Asiago
Chive Flowers

2 t Maple Syrup
1/4 c White Balsamic Vinegar
2 T Speck Fat
Salt and Pepper

Pan fry chopped speck and remove from pan. Keep grease.

Create asiago chips by dividing cheese into Tablespoons. Sprinkle on a pan covered with parchment flavors and bake at 400 F for about 10 minutes. Remove and sprinkle with pepper. Let cool.

Mix syrup, white balsamic vinegar, speck fat, and salt and pepper. Toss with arugula, walnuts and speck.

Deep fry egg by heating oil to 300 F and gently cracking an egg in. The egg will sink and then rise. Spoon oil over top and cook for about 20 seconds. Remove with slotted spoon and set on paper towels. Finally place on top of salad portion. Top with chive flowers and asiago chips.


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