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Prep time
15 minutes
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Serves
2
Author Notes
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). —Lisa Steele
Ingredients
- For the salad and dressing
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3 cups
mixed salad greens, spinach etc.
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4
eggs, fried sunny side up, and kept warm
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4
slices bacon, cooked until crisp, then crumbled
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1
orange zested, 1/2 segmented and 1/2 juiced
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1 tablespoon
Champagne vinegar
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2 tablespoons
olive oil
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1/2 teaspoon
fresh grated ginger
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1/4 teaspoon
salt
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1/4 teaspoon
white pepper
- For the croutons
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2 cups
day old rustic bread, cut into bite-sized cubes
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3 tablespoons
butter
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salt
Directions
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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.
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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.
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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.
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