I may have mentioned a time or two how much I hate mornings, which is really a crying shame, because I love breakfast!
I mean really love breakfast…
Since I don’t get up early unless absolutely required to (which now that I’m working is a little too often for my blood), I am always looking for great breakfast recipes that work well for dinner. It’s like a win-win for me – I get to sleep in and I get to eat breakfast.
My kids call it Binner. You know, like brunch at dinner time.
When I saw this recipe for Breakfast Salad with Cinnamon Toast Croutons and Maple Vinaigrette on A Spicy Perspective, I thought to myself, hello! Which was immediately followed by God I love her blog!
Sommer’s beautiful photography and ample use of bacon keep me hooked day after day. And when I saw this salad, it moved up in the “gotta make it ASAP” queue.
At this point it’s worth mentioning that my kids hate salad. I wish I knew why, but they just never touch the stuff.
You know what? They ate heaping plates full of this stuff. Even better? They ate seconds! (Thank you Sommer!!)
This recipe is definitely a keeper.
I made a only a few slight changes simply to reduce the amount of sugar and fat in the recipe a little to make it a smidge healthier.
6 cups French Bread Cubes
3 Tablespoons Melted Butter
2 tbs. Sugar
1 teaspoon Cinnamon
¼ cups Maple Syrup
¼ cups Vegetable Oil
1 Tablespoon Apple Cider Vinegar
2 teaspoons Dijon Mustard
½ teaspoons Salt
Black Pepper To Taste
6 slices of Bacon, cooked and crumbled
6 cups Baby Spinach
1 cup Toasted Pecans
1/2 cup Dried Cranberries
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Lay the bread cubes on the prepared baking sheet in a single layer. Mix the melted butter, sugar, and cinnamon together and drizzle over the bread cubes, tossing to coat evenly. Bake for 5-8 minutes until toasted.
In a small bowl, whisk the maple syrup, oil, vinegar, mustard, and salt together until smooth. Add pepper to taste. Set aside.
Cut bacon into lardons, cook and drain off the fat. Set aside.
Prepare the eggs to your liking—scrambled, poached, sunny-side-up, or hard-boiled.
In a large bowl, combine baby spinach, cinnamon toast croutons, pecans, dried cranberries, and bacon lardons. Drizzle with Maple Vinaigrette and toss to coat. Divide salad equally among the six portions, top with a warm egg and serve.
Only slightly adapted from A Spicy Perspective
I’m sharing this on Mingle Monday over at Add a Pinch. Won’t you join me?