Baby Kale Breakfast Salad with Soft-Boiled Eggs & Maple Bacon Vinaigrette

And even more than that.

Bacon, eggs and toast on a salad!

This is how we do it: the biggest, heartiest breakfast salad you can imagine.

A few weeks ago I ate this salad for lunch — the entire thing. What was listed as a serving for two or four ended up being just for me, and I even finished every last crouton crumb on the baking sheet.

In my defense, this was minutes after my appetite returned following months of having no interest in food. I probably would have devoured a pan of roasted broccoli if it had been within reach. That’s how hungry I was.

I’ve declared December the month of breakfasts. It always ends up that way for me — holidays, guests, late nights — breakfast or brunch becomes the go-to. Over the next couple of weeks I have a bunch of breakfast-style recipes to share and I can’t wait.

That said, this salad isn’t strictly a morning dish. It’s a breakfast salad in concept, but it works even better for brunch, lunch or a relaxed dinner. It’s comfort food with a little green balance, perfect for when you want something indulgent but not entirely guilty about it.

You could absolutely serve this for breakfast if you like, but I prefer it for brunch. Brunch involves cocktails, after all — and without them it’s just a late breakfast. Remember that!

You can use any greens you prefer; I like a mix of baby kale and baby spinach for a bright, sturdy base. Pile on crispy bacon, soft-boiled eggs sliced open just before serving and seasoned with salt and pepper, and buttery garlic-herb toast cubes turned into croutons. Finish everything with a generous pour of warm maple-bacon vinaigrette.

Yes — maple-bacon vinaigrette. Made with reserved bacon fat for richness. Keep the dressing warm while assembling so it slightly wilts the greens and brings the whole salad together.

You should also make extra slices of toasty, buttery bread to dip into the dressing — trust me, you’ll want it.

And then there’s the yolk.

Seriously — the runny yolk is everything. It mixes with the dressing and croutons to create a perfect, indulgent bite.

Baby Kale Breakfast Salad

Yield:
2

Total Time:
35 minutes mins

Ingredients

• 4 large eggs
• 2 cups sourdough bread cubes
• 4 tablespoons unsalted butter
• 1/4 cup chopped fresh herbs (cilantro, oregano, sage suggested)
• 4 cups baby kale
• 2 cups baby spinach
• 6 slices bacon, cooked

Maple Bacon Vinaigrette

• 3 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 garlic clove, minced or pressed
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup reserved bacon fat, warm

Instructions

• Preheat the oven to 400°F (200°C).
• Soft-boil the eggs: heat about 3 inches of water in a small saucepan until boiling, reduce to a gentle simmer, add the eggs carefully and cook for 6 minutes. Remove with a slotted spoon and transfer to an ice bath. Cool completely before peeling.
• Toast the sourdough cubes on a baking sheet for 10–15 minutes, tossing once or twice, until golden and crisp. Meanwhile, melt butter in a small saucepan over medium-low heat, whisk in garlic and herbs, then toss the warm herb butter with the croutons.
• Toss the baby kale with a little of the vinaigrette, then arrange the greens with baby spinach, cooked bacon, a handful of croutons and the peeled soft-boiled eggs halved and seasoned with salt and pepper. Serve with extra dressing on the side.

Maple Bacon Vinaigrette

• Whisk together maple syrup, apple cider vinegar, garlic, Dijon mustard, salt and pepper. While whisking, stream in the warm bacon fat until the dressing emulsifies. Keep warm until ready to dress the salad.

Course: Breakfast

Cuisine: American

Don’t you just want to cannonball into that yolk?