Bacon and Egg Breakfast Salad with Balsamic Maple Vinaigrette

Bacon and Egg Breakfast Salad with Balsamic Maple Vinaigrette
Egg Breakfast Salad
This Is How I Cook

Egg Breakfast Salad

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.

2
Servings
439
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of This is How I Cook.

Ingredients

For the Maple Balsamic Dressing

  • 3 pressed or finely minced garlic cloves
  • 1/2 teaspoon whole grain mustard
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons maple syrup
  • 2 grinds black pepper
  • 3 tablespoons olive oil

For the Salad

  • 1 cup chopped tomatoes
  • 1 tablespoons finely chopped onion
  • 1 teaspoon olive oil
  • 1 grind black pepper
  • 1 tablespoon chopped basil
  • 1 pinch salt
  • 4 slices thick bacon, grilled or cooked to your liking
  • 1/2 cup chive flowers (optional)
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 2 fried eggs
  • 6 cup fresh washed spinach
  • 1 buratta ball, split into two

Directions

For the Maple Balsamic Dressing

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.

 

For the Salad

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!

You Might Also Like

Nutritional Facts

Total Fat
29g
41%
Sugar
11g
12%
Saturated Fat
22g
92%
Cholesterol
5mg
2%
Carbohydrate, by difference
30g
23%
Protein
23g
50%
Vitamin A, RAE
1629µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
123mg
100%
Vitamin K (phylloquinone)
2489µg
100%
Calcium, Ca
1142mg
100%
Choline, total
75mg
18%
Copper, Cu
2mg
0%
Fiber, total dietary
11g
44%
Folate, total
447µg
100%
Iron, Fe
20mg
100%
Magnesium, Mg
403mg
100%
Manganese, Mn
7mg
100%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
400mg
57%
Riboflavin
1mg
91%
Selenium, Se
5µg
9%
Sodium, Na
310mg
21%
Water
624g
23%
Zinc, Zn
5mg
63%

Bacon and Egg Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Bacon and Egg Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.