Summer Breakfast Salad

Summer Breakfast Salad

This delicious salad is the perfect Summer Breakfast Salad ✨🍳🥗
 
Healthy and quick, its one of our favourites and a great alternative to the usual weekend Bacon and Eggs or Pancakes!
 
Eat well to feel well!

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°F. Place bread on a wire rack set in a rimmed baking sheet. Bake in preheated oven until almost dry throughout, turning bread slices over halfway through, 12 to 14 minutes. Meanwhile, whisk together milk, 1 egg, and a pinch each of salt and pepper in a medium bowl. Set aside.

  • Cook bacon in a large skillet over medium, turning occasionally, until crisp, about 10 minutes. Transfer to a plate lined with paper towels to drain, reserving drippings in skillet. Crumble bacon.

  • Cut toasted bread into bite-size pieces. Add bread to milk mixture, and toss to coat. (Bread should absorb almost all of the liquid.) Heat reserved drippings in skillet over medium. Using tongs, lift bread pieces from egg mixture, shaking off excess egg mixture, and place in hot drippings in skillet. Cook until dark golden brown, about 2 minutes per side. Transfer to a wire rack to cool.

  • Toss arugula with 1 tablespoon of the oil and a pinch of salt and pepper in a large bowl. Heat remaining 1 tablespoon oil in a large nonstick skillet. Gently break remaining 4 eggs, 1 at a time, into hot oil in skillet. Cook, undisturbed, until underside of eggs are golden, edges are crispy, and whites are set (yolks should still wobble slightly when you give the skillet a shake), 2 to 3 minutes.

  • Top arugula mixture with fried eggs, crumbled bacon, and croutons. Sprinkle with a pinch of black pepper, and serve immediately.

Nutrition Facts

283 calories; protein 14.2g; cholesterol 17.1g; fiber 0.4g; fat 17.2g; saturated fat 4.1g; cholesterol 243.5mg; sugars 2.9g; sodium 480mg.
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