Description
Get your greens for breakfast, without missing out on your bacon and eggs!
Ingredients
- 6 cups French Bread Cubes
- 3 Tablespoons Melted Butter
- ¼ cups Sugar
- 1 teaspoon Cinnamon
- ¼ cups Maple Syrup
- ¼ cups Vegetable Oil
- 1 Tablespoon Apple Cider Vinegar
- 2 teaspoons Dijon Mustard
- ½ teaspoons Salt
- Black Pepper To Taste
- 12 ounces, weight Bacon, Cooked And Crumbled
- 12 whole Eggs
- 6 cups Packed Baby Spinach
- 1 cup Candied Nuts
- ¾ cups Dried Cherries
Preparation
For the cinnamon toast croutons: Preheat the oven to 350 degrees F. Lay the bread cubes out on a rimmed baking sheet. Mix the melted butter, sugar, and cinnamon together and drizzle over the bread cubes. Toss and bake for 5-10 minutes until toasted.
For the maple vinaigrette: Whisk the maple syrup, oil, vinegar, mustard, and salt together until smooth. Add pepper to taste. Set aside.
Cook and drain the bacon.
Prepare the eggs to your liking—scrambled, poached, sunny-side-up.
Prepare each salad plate with a heaping cup of baby spinach, topped with cinnamon toast croutons, candied nuts, dried cherries, and crumbled bacon. Then top each with 1-2 eggs and drizzle with maple vinaigrette!
