Breakfast Salad With Soft Boiled Egg Recipe

Name: Breakfast Salad With Soft Boiled Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
For the cinnamon toast croutons, cut up bread into 1 inch chunks, and toss with melted butter and cinnamon in a bowl.
2
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.
3
To make the vinaigrette, mix together apple cider vinegar, olive oil and maple syrup until blended.
4
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.
5
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.
6
Serve right away and enjoy!

1231

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 slices bread (I used sourdough), 2 tablespoons melted butter, 1 -2 teaspoon cinnamon sugar, 1 tablespoon apple cider vinegar, and more.

Yes, Breakfast Salad With Soft Boiled Egg falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Breakfast Salad With Soft Boiled Egg

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