Bacon & Egg Spinach Salad - Dinner With Julie

Bacon & Egg Spinach Salad


July 10, 2010

This salad is also brilliant with a chopped tomato or ripe avocado.


1/2 baguette, cut into chunks, or about 3 cups of cubed or torn crusty bread

olive or canola oil

1 garlic clove, squished

1 big bunch fresh baby spinach (or 1 bag)

3-5 bacon slices, cooked and crumbled

4 eggs, poached or soft-boiled


1/2 cup extra-virgin olive or canola oil

1/4 cup balsamic vinegar

1 Tbsp. grainy mustard

1 tsp. sugar

salt & freshly ground pepper to taste


1Spread the bread chunks out on a baking sheet. Pour some oil into a small dish and swish the garlic clove around in it; drizzle over the bread and toss to lightly coat, then toast in the oven until golden. To make the dressing, shake everything up in a jar or whisk together in a bowl. Store in the fridge for up to 2 weeks. Build your salad with greens, crumbled bacon and croutons, then top with an egg and drizzle with dressing.