Weekends are for a lot of things but for sure, they're for breakfast. During the week, you're all frantic trying to get out the door to work or school or wherever and there's no time to cook a decent meal, much less sit down to enjoy it. But weekends...on weekends you can sleep in and still have time to cook the most ridiculously awesome meal...and on weekends you can totally savor every single bite.
So this is pretty much how weekend breakfasts go around here. I'll switch up the fruit based on what's in season, and I'll throw whatever veggies are hanging out in the fridge into the eggs, but the staples are always: Bacon, Eggs and Salad (a perfectly Paleo meal, I might add).
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| Applegate Sunday Bacon, Vital Farms Pasture-Raised Organic Eggs w/organic bell peppers and organic cilantro, and sliced organic tomatoes |
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| Fresh organic baby spinach, organic sliced strawberries and organic blueberries |
How to Make Perfect Applegate Sunday Bacon:
- Preheat oven to 385 degrees.
- Lay slices of bacon side by side on a baking sheet without overlapping. I line my pan with non-stick foil for less mess but it's not necessary.
- Place baking sheet in oven and cook for approximately 18 minutes. Check it at around 16 minutes to be sure it's not overcooked. Conversely, you may need to leave it in for an extra minute or two to get the perfect crispness.
- Upon taking the pan of bacon from the oven, immediately remove the bacon from the grease that has accumulated and place on a paper-lined plate. Don't let the bacon sit in the grease or it won't be crisp.
It's not crazy (I know what you were thinking!). Raw baby spinach topped with fresh fruit that's in season is fabulous. Sweet, tart, crunchy and healthy. No dressing needed.
Lastly, if I could just leave you with this one thought...
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