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Bacon & Egg Spinach Salad

Yields1 Serving

 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

Spread 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.