Warm Bacon and Eggs Breakfast Salad

February 12, 2023
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Photo by Tina Rupp
  • Prep time 15 minutes
  • 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

What You'll Need
  • For the salad and dressing
  • 3 cups 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 tablespoons olive oil
  • 1/2 teaspoon fresh grated ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • For the croutons
  • 2 cups day old rustic bread, cut into bite-sized cubes
  • 3 tablespoons butter
  • salt
  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.
  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.
  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.

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