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Baby Kale Breakfast Salad

5 from 2 votes
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  • 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

maple bacon vinaigrette

  • 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.

maple bacon vinaigrette

  • 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.

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