Jennifer Causey
Hands-On Time
25 Mins
Total Time
40 Mins
Yield
4 (serving size: 1¼ cups)

Here’s the thing about this breakfast salad: the croutons are non-negotiable, but the rest you can adapt to your liking. We prefer arugula for its peppery bite, but spinach is a great alternative. Vegetarians can lose the bacon and cook the croutons in olive or coconut oil. And as long as you have a runny yolk to help dress the greens, the eggs can be prepared any number of ways: poached, soft-boiled, and fried are all winners.

How to Make It

Step 1

Preheat oven to 300°F. Place bread on a wire rack set in a rimmed baking sheet. Bake in preheated oven until almost dry throughout, turning bread slices over halfway through, 12 to 14 minutes. Meanwhile, whisk together milk, 1 egg, and a pinch each of salt and pepper in a medium bowl. Set aside.

Step 2

Cook bacon in a large skillet over medium, turning occasionally, until crisp, about 10 minutes. Transfer to a plate lined with paper towels to drain, reserving drippings in skillet. Crumble bacon.

Step 3

Cut toasted bread into bite-size pieces. Add bread to milk mixture, and toss to coat. (Bread should absorb almost all of the liquid.) Heat reserved drippings in skillet over medium. Using tongs, lift bread pieces from egg mixture, shaking off excess egg mixture, and place in hot drippings in skillet. Cook until dark golden brown, about 2 minutes per side. Transfer to a wire rack to cool.

Step 4

Toss arugula with 1 tablespoon of the oil and a pinch of salt and pepper in a large bowl. Heat remaining 1 tablespoon oil in a large nonstick skillet. Gently break remaining 4 eggs, 1 at a time, into hot oil in skillet. Cook, undisturbed, until underside of eggs are golden, edges are crispy, and whites are set (yolks should still wobble slightly when you give the skillet a shake), 2 to 3 minutes.

Step 5

Top arugula mixture with fried eggs, crumbled bacon, and croutons. Sprinkle with a pinch of black pepper, and serve immediately.

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