8 -10 ounces washed greens, such as spinach, romaine (about 6 or 7 packed cups) or 8 -10ounces a spring greens (about 6 or 7 packed cups)
1 Hass avocado, halved, peeled and pit removed and diced
1⁄4 cupcooked quinoa
4 ouncesfeta cheese, crumbled
2 Persian cucumbers, diced
2 handfuls basil or 2mint
1⁄2 cupextra virgin olive oil
1⁄4 cupapple cider vinegar
1⁄2 teaspoonkosher salt, plus more to taste
fresh ground black pepper
Heat the cast iron skillet over a medium flame.
Place the greens, avocado, quinoa, pepitas, feta cheese, Persian cucumbers, and soft herbs into the large salad bowl. Toss to combine. Add salt to taste, keeping in mind that the dressing will have salt as well.
Cook the bacon in the cast iron pan until crisp. Set aside to cool on a plate lined with a paper towel.
Fry the eggs in the bacon fat.
In a small bowl, whisk together extra virgin olive oil, vinegar, honey, salt and pepper, to taste.
Divide the greens mixture up into two bowls. Place two eggs on top of the greens and crumple the bacon over each bowl. Split the dressing between the bowls (there will likely be leftover dressing).