Breakfast Salad with Poached Egg and Caramelized Bacon Recipe: Spend Mother’s Day morning with your mom in style by making this Spring Brunch Salad.
It has sweet and salty bacon caramelized on top and a perfectly cooked egg.
Yes, moms. I made salad for you. As a breakfast. At this point, I think you might be feeling a little.
Where is your huge stack of pancakes, your crepes with ice cream inside, and your chocolate waffles? Mother’s Day is the perfect time to eat dessert for breakfast. But now I’m here to surprise you on your big day with a huge plate of greens.
Breakfast Salad with Poached Egg and Caramelized Bacon Recipe
Let me explain myself
- This brunch salad isn’t like any other green salad you might have. This salad is sassy. It has a sour balsamic sauce on it.
- There’s a cooked egg all over it. It has sweet basil in it. It has candied bacon on it. Dear friends, CANDIED BACON.
- That’s why I’m so excited to get you up early so we can eat salad together.
- Even though I wish I could claim it as my own, caramelized bacon wasn’t my idea. It’s been around for a while, but I’ve only ever thought to eat it.
- This bacon is hard to say no to because it is crispy, salty, sweet, and full of nuts. It’s pretty delicious on its own, but the golden yolk of a poached egg is where it’s at its best.
Getting boiled eggs right has been hard for me for a while now, but I think I’ve finally found the way that works for me. Julia Child came up with this method: heat the egg in its shell for a few seconds, then crack it open and put it into simmering water to finish poaching. So far, this is the only way I’ve found that really stops the fluffy whites from moving around. Three cheers for cooked eggs that don’t require much work!
Now that we’ve talked about easy, let’s talk about herbs. One last thing that makes this spring salad look great is a generous sprinkle of basil. When you bought a bunch of expensive herbs for a recipe, you only used a third of them. Then you watched them fall apart in the fridge until you felt bad about throwing them away? Yes, I agree.
So, for this recipe, I used the new line of lightly dried herbs from Gourmet Garden. You can smell and taste these herbs just like fresh ones, but they last much longer in the fridge, so none of it goes to waste. The lightly dried line, along with their chilled garlic, ginger and herb pastes, is another quick and easy way to make all your favorite recipes taste like they came straight from the yard.
So this Mother’s Day, give yourself and your mum a little fun at lunch. I promise that peas for breakfast will always make her happy.
Grilled Foil Packet Jalapeno, Corn, and Bacon Potato Salad
This Spring Brunch Salad is the perfect mix of fresh for brunch. It has sweet and salty bacon that has been caramelized and a perfectly cooked egg.
Ingredients
For the bacon:
- 1/2 pound bacon
- 1/2 cup brown sugar
- 1/2 cup walnuts
- 2 Tablespoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- pinch cayenne pepper
For the dressing:
- 1/2 cup olive oil
- 1/4 cup white balsamic
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons honey
- 1 teaspoon mustard
For the salad:
- 4 eggs
- 8 cups mixed spinach and spring greens
- 1 cup peas
- 2 carrots shredded
- 4 tablespoons Gourmet Garden dried basil
Instructions
For the bacon:
- Warm the oven up to 375 degrees. Pulse the walnuts and brown sugar together in a food processor until the mixture looks like small bits. Put in the rest of the ingredients and pulse a few times to mix them in. Place the bacon on a wire rack set on top of a sheet pan lined with foil. Add the brown sugar mix on top.
- Put it in the oven for 25 to 30 minutes, or until the topping is golden but not burned. Take the bacon out of the oven and put it on a plate lined with paper towels to cool down. If you want to, you can keep bacon in the fridge overnight.
For the dressing:
- Put everything in a jelly jar with a tight lid and shake it until everything is well mixed. Put away.
For the salad
- Mix together the greens, peas, and carrots. To poach the eggs, bring one pot of water to a boil and another pot of water to a simmer. Use a push pin to poke a small hole in the large end of each of the eggs. Drop them in the boiling water and boil for 15 seconds. Remove with a slotted spoon then crack the egg into the simmering water. Simmer for 2-3 minutes or until softly poached.
- Plate each of the salads with the greens mixture. Top with a slice or two of caramelized bacon, a poached egg, and a Tablespoon of dried basil. Serve immediately.
