Warm Bacon and Eggs Breakfast Salad
Lisa Steele
Photo by Tina Rupp
- Serves
- 2
- Prep Time
- 15 Minutes
Bacon, eggs, toast, orange juice. It’s what breakfast is made of! Turn your typical breakfast ingredients into a hearty salad by adding some mixed greens.
Recipe adapted from The Fresh Eggs Daily Cookbook by Lisa Steele (HarperCollins, 2022).
Ingredients
For the salad and dressing
- 3 cup mixed salad greens, spinach etc.
- 4 eggs, fried sunny side up, and kept warm
- 4 slices bacon, cooked until crisp, then crumbled
- 1 orange zested, 1/2 segmented and 1/2 juiced
- 1 tablespoon Champagne vinegar
- 2 tablespoon olive oil
- 1/2 teaspoon fresh grated ginger
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
For the croutons
- 2 cup day old rustic bread, cut into bite-sized cubes
- 3 tablespoon butter
- salt
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Directions
- Step 1
To make the dressing, add the orange juice and zest, vinegar, olive oil, ginger, salt and pepper to a half pint mason jar. Screw on the lid and shake until the dressing is well combined and smooth, or whisk in a small bowl.
- Step 2
To make the croutons, melt the butter in a skillet over medium heat. Add the bread cubes, sprinkle with salt, and let sit for a minute or two to brown on the bottom. Then stir and cook for a few more minutes, stirring occasionally until the cubes are browned and crispy.
- Step 3
To assemble the salads, divide greens between two plates, then top with the eggs, croutons, bacon and orange segments. Drizzle with the dressing and serve warm.