Description
Bacon and egg breakfast Salad is fun to make in the summer when you can grill the bacon outside. So good and so full of protein this salad may keep you until dinner time!
Ingredients
Maple Balsamic Dressing:
3 pressed or finely minced garlic cloves
1/2 t whole grain mustard
2 T maple balsamic vinegar or 2 T balsamic vinegar and 2 t maple syrup
2 grinds of black pepper
3 T olive oil
1 c chopped tomatoes
1 T finely chopped onion
1 t olive oil
1 grind black pepper
1 T chopped basil
1 pinch salt
4 slices thick bacon, grilled or cooked to your liking
1/2 c chive flowers (Totally optional!)
1 t olive oil
1/4 t salt
2 fried eggs
6 c fresh washed spinach
1 buratta ball, split into two
Instructions
For dressing:
Combine 3 mashed garlic cloves, mustard, vinegar and pepper in a small measuring cup. Whisk well. Slowly whisk in 3 T olive oil until emulsified. Add salt to taste. Set aside.
Combine tomatoes with onions, olive oil, pepper, basil and salt. Set aside.
To grill bacon: I place bacon strips on a paper plate, set on a glass plate, and cover with another paper plate and render out the fat for 3 minutes in the microwave.Then take the strips of bacon and place them on a grill that has been preheated to high. After placing on grill turn grill to low. Cook the strips, watching carefully and turning every 45 seconds or so. This should take about 4 or 5 minutes, but I like my bacon crisp!
Toss the chive flowers with the oil and salt. Place them on a grill rack and cook them on low until golden brown, about 3-4 minutes.
Cook the fried eggs to your liking using the bacon grease from the rendered bacon.
Assemble Salad
Place spinach in a bowl and toss with a few tablespoons of dressing or more if you want. Top with some tomatoes and buratta. Top the buratta with a fried egg. Garnish with bacon and chive flowers. Drizzle with more dressing if needed. Serve with toast if desired!
