Warm Bacon, Egg and Spinach Salad

Warm Bacon, Egg and Spinach Salad

homemade croutons

  • 1 cup bread cubes
  • 1 tablespoon olive oil
  • salt, pepper, garlic powder and ground thyme, to taste


  • 4 slices turkey bacon
  • 4 cups fresh baby spinach leaves
  • 2-4 eggs
  • 1/4 cup shaved white cheddar cheese
  • 1 tablespoon olive oil
  • 1 tablespoon stone ground mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped fresh parsley
  • 1 cup homemade croutons
  • salt and pepper

Preheat the oven to 350 F.  In a bowl, toss together the bread cubes, olive oil and seasonings.  Taste and adjust seasonings as desired.  Spread on a baking sheet and bake for approximately 10 minutes, until crispy.  Set aside to cool.

In a skillet over medium heat, cook the turkey bacon until crispy.  Set on a paper towel to drain, then cut into smaller bite-sized pieces.  Spray the skillet with a little non-stick spray, and crack the eggs into the skillet.  Cook on one side only for 2-3 minutes, until the white is set but the yolk is still runny.

Meanwhile, whisk together the olive oil, mustard and vinegar.  Pour over the spinach leaves and toss until coated.

Divide the spinach between two plates.  Top with the bacon and fried eggs.  Scatter the shaved cheese and croutons over the salad and sprinkle with parsley.  Add salt and pepper to taste, and serve while eggs are still warm.

Yields 2 servings.