Breakfast Salad with Poached Egg and Caramelized Bacon Recipe


This Spring Brunch Salad is the perfect brunch mix of fresh and savory with caramelized bacon and a velvety poached egg.


For the bacon: – 1/2 pound bacon – 1/2 cup brown sugar – 1/2 cup walnut – 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 egg – 8 cups mixed spinach and spring green – 1 cup pea – 2 carrots shredded – 4 tablespoons Gourmet Garden dried basil



For the bacon:  Preheat oven to 375. Brown sugar and walnuts are ground finely. Mix and pulse other ingredients. Bacon on wire rack on foil-lined sheet pan.


Step 1

 Brown sugar garnish. Bake until topping is browned but not burnt, 25–30 minutes. Cool baked bacon on a paper towel-lined dish. Refrigerate bacon overnight.


Step 2

For the dressing:  Shake sealed jelly jars to combine. Set aside.


Step 3

For the salad: Mix carrots, peas, and greens. In two pans, poach eggs. Make push-pin holes on each egg's large end. Boil 15 sec. Break egg into simmering water with slotted spoon.


Step 4

Poach gently 2-3 minutes. Mix greens with salads. Poach an egg with caramelized bacon and a teaspoon dried basil. Serve now.


Step 5

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