Baby Kale Breakfast Salad with Soft Boiled Eggs and Maple Bacon Vinaigrette.
And even more than just that.
Bacon, eggs AND toast on your salad!
This is how we do it. The biggest, fattest breakfast salad ever.
A few weeks ago I ate this salad for lunch. Like… allllllll of this salad for lunch. The serving which should be for two or four was truly only for one, and that was capped off by finishing every last crouton-y crumb from the baking sheet.
In my defense, this was possibly mere minutes from when my appetite decided to make a glorious comeback after nine months of being MIA. I probably would have eaten a pan full of broccoli had it been in my line of vision. And you know that’s saying something.
I’ve declared December the month of breakfasts. I mean, it always seems to turn out that way, right? With the holidays and entertaining and house guests (and… hangovers?) breakfast is always on the menu, especially super fun holiday breakfasts. I have so many breakfasts to share with you over the next two weeks or so that I’m semi horrified.
But. This isn’t really that.
I mean, it’s a breakfast salad, but it’s much more breakfast for lunch of breakfast for dinner than breakfast for breakfast. That comfort food with a little twist and some greenery to make you not hate yourself so much for sneaking into the garage and grabbing six cookies at three in the morning. You know?
I guess you really COULD serve it for breakfast over if you’d like, but in my opinion it’s a much better brunch option. Because brunch includes cocktails. Or it’s not really brunch. Write that down!
You can use whatever greens you’d like, but I mixed some baby kale and baby spinach together for a powerful kick. Then you put all sorts of delicious things on top, like the crunchiest bacon in the universe, soft boiled eggs split open just before eating and covered in salt and pepper (I used the recipe here from Stephanie’s book!), buttery garlic herbed toast made into croutons and then a heavy handed pour (drizzle? no.) of maple bacon vinaigrette.
Maple bacon vinaigrette. Made with bacon grease. You can keep the dressing hot just like this salad. In fact, this salad is pretty much another (better, more brunch-like) version of that salad.
You should probably also make extra toasty, buttery bread just to dip in the dressing.
Oh and the yolk.
OMG. This salad is just everything I want out of life forever and ever.
- 4 large eggs
- 2 cups sour dough bread cubes
- 4 tablespoons unsalted butter
- 1/4 cup chopped fresh herbs, I used cilantro, oregano and sage
- 4 cups baby kale
- 2 cups baby spinach
- 6 slices bacon, cooked
- 3 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 garlic clove, minced or pressed
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup reserved bacon fat, still warm
Preheat the oven to 400 degrees F.
Begin by soft boiling the eggs so they can cool. Heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
Place the sourdough cubes on a baking sheet and bake until golden and crisp, about 10 to 15 minutes, tossing once or twice. While the cubes are baking, heat a small saucepan over medium-low heat and add butter. As soon as it melts, whisk in the garlic clove and herbs. Pour the garlic herb butter over the sourdough croutons and toss well.
Assemble the salad by tossing the kale in a bit of the vinaigrette. Add the bacon slices on top along with a handful of croutons and the peeled soft boiled eggs, sliced in half (and sprinkled with salt and pepper) if desired. Serve with extra dressing.
In a bowl, whisk together the syrup, vinegar, garlic, mustard, sat and pepper until combined. While still whisking, stream in the warm bacon fat until the dressing comes together.
don’t you just want to cannonball into that yolk?