Breakfast Salad With Soft Boiled Egg
photo by Baby Kato
- Ready In:
- 2 slices bread (I used sourdough)
- 2 tablespoons melted butter
- 1 -2 teaspoon cinnamon sugar
- 1 tablespoon apple cider vinegar
- 2 -3 tablespoons olive oil
- 1 tablespoon maple syrup
- 4 bacon, slices (cooked crisp and chopped or torn into pieces)
- 2 tablespoons chopped walnuts or 2 tablespoons pecans
- 2 eggs
- 4 cups chopped romaine lettuce
- For the cinnamon toast croutons, cut up bread into 1 inch chunks, and toss with melted butter and cinnamon in a bowl.
- Bake on a cookie sheet at 400 degrees until crispy, or you can oven broil them for about 2 minutes, then shake the pan to loosen croutons and broil for another 2 minutes, or until crispy. Make sure to watch closely so they don't burn.
- To make the vinaigrette, mix together apple cider vinegar, olive oil and maple syrup until blended.
- For the soft boiled eggs, boil a saucepan of water then carefully add the eggs, and boil for for about 5-7 minutes, depending on how soft you want them. When done, rinse under cold water and peel carefully.
- To assemble the salad, add 2 cups of lettuce into each bowl, then add the bacon, cinnamon toast croutons, nuts, vinaigrette and top with an egg.
- Serve right away and enjoy!
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RECIPE SUBMITTED BY
<p>I'm a stay at home mom with a 3 year old son, and a student studying for my bachelors in environmental science.</p> <p>I learned how to cook from watching my Grandmother Dee growing up, as well as watching culinary shows after school. My first 'real' culinary try, was creme brulee at age 14, which tasted good but alot like flan.</p> <p>I have alot of my Grandmothers old cookbooks, including a Betty Crocker Recipe Box filled with recipe cards from the 1960's. I LOVE LOVE LOVE vintage cookbooks!</p> <p>Food is definitely a pleasure for me, and I love to change others opinions on eating. I also encourage others to try new things! My passions are science, music, and art--as well as any DIY project!</p>