Loaded with spring vegetables and topped with over-easy eggs, this paleo, gluten-free Spring Breakfast Salad is an easy and delicious way to start your day with more veggies!
Place sweet potatoes and radishes on a foil lined baking sheet and roast at 400 degrees for 10 minutes.
Stir, add asparagus and roast for 10 minutes more.
Fry two eggs, leaving yolk runny.
Divide lettuce between two bowls. Top each with sweet potatoes and radishes, steamed peas, bacon, avocado and a fried egg!
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