Breakfast Salad With Soft Boiled Egg

READY IN: 40mins
SERVES: 2
YIELD: 2 salads
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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