Bacon & egg spinach salad with garlic toast

By Julie Van Rosendaal on June 14, 2013
The garlic toast acts like a giant crouton; crumble it overtop or eat it a bite at a time. For an extra treat, cook the bacon first, then brush the bread with the drippings before toasting it.

Ingredients:

Garlic toasts

olive or canola oil
1 garlic clove, crushed
8 slices of a baguette

Dressing


1/3 cup (85 ml) extra-virgin olive or canola oil
1/4 cup (60 ml) red wine or balsamic vinegar
2 tbsp (30 ml) mayonnaise
2 tsp (10 ml) grainy mustard
1 tsp (5 ml) sugar
salt and pepper to taste

Salad

6 cups (1.5 L) baby spinach
8 slices bacon, cooked and crumbled
4 large eggs, poached or fried in leftover bacon drippings

Directions:

1. Put a few tablespoons of oil in a small ramekin and add the garlic; swirl it around, then set aside for 10 minutes. Preheat the oven to 450˚F.

2. Brush the bread on both sides with the garlicky oil and lay out on a baking sheet. Bake for 7-8 minutes, until golden and toasted. In a small bowl or jar, whisk or shake together the dressing ingredients until well blended.

3. Divide the spinach leaves between four wide bowls; top each with crumbled bacon and an egg. Drizzle with dressing and top with two pieces of toast.

Serves 4.

Per serving:

509 calories, 30 g fat (6.7 g saturated fat, 16.2 g monounsaturated fat, 7 g polyunsaturated fat), 35.4 g carbohydrate, 203 mg cholesterol, 20 g protein, 2.4 g fibre.

By Julie Van Rosendaal | June 14, 2013

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