Breakfast Bacon and Egg Salad

Name: Breakfast Bacon and Egg Salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 slices bacon; 1 shallot, finely diced; 3 tbsp. red wine vinegar; 1 tsp. Dijon mustard; 1/4 tsp. salt; 1/4 tsp. Black pepper; 4 tbsp. oil; 2 eggs; 1 package spinach; 1/4 c. crumbled feta; 1 pt. cherry tomatoes

By Candace Braun DavisonPublished: Aug 23, 2016

Approved by the Delish Test Kitchen

Be the first to review!

preview for The Bacon, Egg And Spinach Salad Proves You Can Eat Salad For Breakfast

Yields:

Prep Time:

30 mins

Total Time:

30 mins

Jump to recipe

Bacon vinaigrette + yolk = the most satisfying salad you'll ever eat

Advertisement - Continue Reading Below

Ingredients

Bacon Vinaigrette

4
slices bacon
1
shallot, finely diced
3 Tbsp.
red wine vinegar
1 tsp.
Dijon mustard
1/4 tsp.
salt
1/4 tsp.
Black pepper
4 Tbsp.
oil

Salad

2
eggs
1
package spinach
1/4 cup
crumbled feta
1 pt.
cherry tomatoes

Directions

1. Step 1Fry the bacon in a large sauté pan. Remove the slices of bacon and place on a plate lined with paper towels to drain. Once the excess grease has drained, crumble half of the bacon, and chop the remaining two slices into larger, bite-sized pieces. Set aside.
2. Step 2Make the vinaigrette: Add the shallot to the pan you cooked bacon in, sautéing them over medium-low heat for about 1 minute, until lightly browned. Pour shallots into a medium bowl, add red wine vinegar, mustard, salt and pepper, whisking to combine. Whisk in oil, then stir in crumbled bacon. Set aside.
3. Step 3Fry each egg in the same sauté pan, cooking until the whites are set.
4. Step 4Assemble the salad: In a large bowl, combine spinach, feta, cherry tomatoes and remaining chopped bacon. Toss with vinaigrette.
5. Step 5Portion salad into two bowls, then top with fried egg. Serve immediately.