Breakfast Bacon and Egg Salad
By Candace Braun Davison
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
4
Prep Time:
30 mins
Total Time:
30 mins
Jump to recipeBacon vinaigrette + yolk = the most satisfying salad you'll ever eat
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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
- 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.
- 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.
- Step 3Fry each egg in the same sauté pan, cooking until the whites are set.
- Step 4Assemble the salad: In a large bowl, combine spinach, feta, cherry tomatoes and remaining chopped bacon. Toss with vinaigrette.
- Step 5Portion salad into two bowls, then top with fried egg. Serve immediately.
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