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

1. Quarter the cherry tomatoes into wedges.
2. 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.
3. 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.