This nifty dinner salad reminds us of a deconstructed breakfast sandwich. All of the ingredients are there: fried eggs, crispy bacon, baguette croutons cooked in bacon drippings until golden, fresh chives, spinach, and a creamy buttermilk dressing. The flavors are perfectly balanced, too. The greens are fresh, the dressing is acidic, and the egg yolks are rich and satisfying. From start to finish, the meal takes 20 minutes to make. And the good news is that you probably have most of the ingredients in your refrigerator at all times, so it’s a great salad to have in your back pocket for nights when you don’t have time to run to the store.
6 slices bacon, cut crosswise into ½-in. pieces
1 small baguette, torn into bite-size pieces
2 tablespoons olive oil, divided
4 large eggs
3 tablespoons buttermilk
2 tablespoons sour cream
2 tablespoons finely chopped fresh chives
½ teaspoon black pepper
½ teaspoon kosher salt
5 ounces baby spinach
Sat fat 9g
How to Make It
Cook bacon in a large nonstick skillet over medium, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; reserve drippings in skillet.
Add baguette pieces to drippings and cook, tossing occasionally, until golden brown and crisp, 5 to 7 minutes; transfer to a bowl.
Add 1 tablespoon oil to skillet and increase heat to medium-high. Crack eggs into skillet and cook until whites are set, edges are crispy, and yolks are still runny, about 2 minutes. Transfer to a plate.
Combine buttermilk, sour cream, chives, remaining 1 tablespoon oil, pepper, and salt in a small bowl. Divide dressing among plates; top with spinach, bacon, croutons, and eggs.
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