Rye Bread and Bacon-Egg Breakfast Plate
A satisfying breakfast plate with rye bread, bacon and egg, fresh vegetables, and yogurt topped with Aohata Blueberry Jam, finished with Kewpie Caesar Dressing.
Ingredients (Serves 2)
- 2 slices rye bread (about 120g)
- 4 small cherry tomatoes (about 36g)
- 1/2 pack baby salad greens (about 25g)
- 200g plain yogurt
- 2 medium eggs (about 100g)
- 2 slices of bacon (about 40g), halved
- Salad oil – as needed
Kewpie Caesar Salad Dressing – to taste
Aohata Marugoto Blueberry Jam – 2 tablespoons
Instructions
- Quarter the cherry tomatoes into wedges.
- Heat a frying pan with oil. Add halved bacon and cook. Crack in the eggs and cook until the whites set. Add a splash of water (not listed) and cover briefly to set the yolks around the edges.
- Plate the halved rye bread with bacon and eggs, cherry tomatoes, and baby greens. Drizzle with Kewpie Caesar Salad Dressing and serve with a side of plain yogurt topped with Aohata Blueberry Jam.
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