Baked Egg in a Bacon Basket

I was tooling around on the internet earlier, looking for inspiration for dinner, when I stumbled across a JoCooks.com blog recipe for Goat Cheese and Eggs in Bacon Baskets.  Eureka!  Combined with organic blueberries and some of the fresh local greens, herbs, and edible flowers a friend of mine sells from her farm here in town, I’ve got a meal!

If you want the recipe, just click HERE to go to her blog.  I pretty much followed her recipe word for word except I used canned mushrooms (blah), and blue cheese instead of goat.  I’m looking forward to experimenting with other bacon egg baskets too – different additions, substitutions, flavors.  Plus I made four of them, so two will be for breakfast today or tomorrow!

Blueberry Bacon Sage Salad

I wasn’t sure if the blueberries would fit with this salad, so they’re off to the side in these pictures.  But next time, I’m sprinkling them right on top because all of these flavors together created an amazing tangy, earthy, sweet salad experience.  It was delicious!!!!!!  Here’s the recipe… You can play with the quantities, and I won’t insult your intelligence by giving directions on how to assemble the salad.  😛

Blueberry Bacon Sage Salad Ingredients:

1. Green or red leaf lettuce (baby spinach or romaine would probably work fine too)
2. Red onion
3. Tomato
4. Bacon (preferably uncured)
5. Grilled chicken
6. Goat cheese crumbles
7. Leaves from two sprigs of fresh sage, finely chopped
8. Organic blueberries

Pink Herb Salad Dressing:

1. Plain Greek yogurt
2. Parsley, Rosemary, Thyme (fresh or dried)
3. Red wine vinegar

For the Salad dressing, just mix the yogurt and the herbs together, and then start adding the vinegar while stirring until you have a creamy but pourable consistency.