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Baby Kale Breakfast Salad

Bring something special to the table with this well-loved recipe.

Total Time
35 mins
Servings: 2
Course: Breakfast
Cuisine: American

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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
    Cup of Yum
  1. 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.