OK, OK. So bacon isn’t the healthiest thing to serve at brunch — but we figure the greens and protein-packed eggs help balance it out a bit! If you’re really concerned about the bacon, serve the dressing and the bacon chunks on the side and let guests add the amount they’re comfortable with themselves.
Recipe courtesy of This is How I Cook.
Combine 3 mashed garlic cloves, mustard, vinegar, and pepper in a small measuring cup. Whisk well. Slowly whisk in 3 tablespoons olive oil until emulsified. Add salt to taste. Set aside.
Combine tomatoes with onions, olive oil, pepper, basil, and salt. Set aside.
To grill bacon: place bacon strips on a paper plate, set on a glass plate, and cover with another paper plate and render out the fat for 3 minutes in the microwave. Then, take the strips of bacon and place them on a grill that has been preheated to high. After placing on grill, turn grill to low. Cook the strips, watching carefully and turning every 45 seconds or so. This should take about 4 or 5 minutes, but I like my bacon crisp!
Toss the chive flowers with the oil and salt. Place them on a grill rack and cook them on low until golden brown, about 3—4 minutes.
Cook the fried eggs to your liking.
Place spinach in a bowl and toss with a few tablespoons of dressing, or more, if you want. Top with some tomatoes and buratta. Top the buratta with a fried egg. Garnish with bacon and chive flowers. Drizzle with more dressing if needed. Serve with toast, if desired!