Breakfast Salad with Poached Egg and Caramelized Bacon Recipe- Step by Step Guide:-Breakfast Salad is a nutritious breakfast salad that is the ideal choice for a speedy breakfast or an easy dinner option during the week. In order to create a delectable brunch for the weekend, you can add it to your menu and top it however you like.
Breakfast Salad with Poached Egg and Caramelized Bacon Recipe- Step by Step Guide
A nutritious breakfast salad like this one is the ideal way to get your day started off right. The perfect combination of fresh greens, bacon that has been cooked to perfection, a vinaigrette dressing that is light, and an egg that has been poached right on top!
Breakfast salad is one of my favourite things to eat for breakfast on the weekends (or even for a quick dinner during the week) because it is so simple, delicious, and satisfying.
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 dijon 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
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Instructions
For the bacon:
- The oven should be preheated to 375 degrees. The brown sugar and walnuts should be combined in a food processor and pulsed until they are in the form of small crumbs.
- To combine the remaining ingredients, add them and pulse the food processor a few times. After lining a sheet pan with foil, arrange the bacon in a single layer on a wire rack.
- The brown sugar mixture should be sprinkled on top. Bake the topping for twenty-five to thirty minutes, or until it is browned but not burned.
- After taking the bacon out of the oven, place it on a plate that has been lined with paper towels so that it can cool down to room temperature.
- In the event that one so desires, bacon can be kept in the refrigerator the entire night.
For the dressing:
- Put all of the ingredients into a jelly jar that is tightly sealed, and shake it until everything is thoroughly combined. Put aside for later.
For the salad,
- To prepare the salad, combine the greens, peas, and carrots. First, bring one pot of water to a boil, and then bring another pot of water to a simmer.
- This will allow you to poach the eggs. Every one of the eggs should have a small hole drilled into the large end of it using a push pin. Put them in the water that is boiling, and let it boil for fifteen seconds.
- First, remove the egg using a slotted spoon, and then crack it into the water that is simmering. Simmer for two to three minutes, or until the poaching is achieved.
- Place the greens mixture on each of the salads that you have prepared. Add a couple of slices of bacon that has been caramelised, an egg that has been poached, and a tablespoon of dried basil on top. Serve as soon as possible.
Notes
- Whole30 – Make sure that your bacon is compliant with the Whole30 diet (this is one that we really enjoy eating).
- Storage – It is possible to easily store the salad, vinaigrette, and toppings in separate airtight containers in the refrigerator for two to three days; however, the poached eggs are at their best when they are prepared right before they are served.
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