Spinach, Bacon and Egg Panzanella Salad


Something Extra
Summer 2014

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Spinach, Bacon and Egg Panzanella Salad
Spinach, Bacon and Egg Panzanella Salad
Ingredients
4 cups 3/4 -inch rustic bread cubes
1/4 cup extra virgin olive oil
3 tbsp. cider vinegar
1½ tbsp. pure maple syrup
1/4 tsp. sea salt plus extra for eggs
4 to 6 eggs
1 (6- oz.) bag baby spinach
4 to 6 strips bacon, cooked crisp and broken into pieces
1/4 of a medium red onion, thinly sliced
Pinch cayenne pepper
Directions

Prep: 20 minutes, Cook: 5 to 10 minutes, Serves: 4 to 6

1. Preheat oven to 450°F. Place bread cubes on a baking sheet and cook for 5 to 10 minutes or until toasty and crisp on the outside, but soft on the inside; let cool slightly and transfer to a large bowl.
2. While bread is toasting, whisk together oil, vinegar, maple syrup and sea salt in a large bowl; add bread and toss well to coat.
3. Coat a large nonstick skillet with a small amount of olive oil and place over medium heat. Add eggs and cook until whites are set but yolks are soft (or to your liking); remove from heat.
4. Add spinach, bacon and onion to bowl with bread and toss again lightly. Transfer to 4 salad plates or bowls and top each with a fried egg. Season with small amount of sea salt and a small pinch of cayenne. Serve immediately. 

Wine Suggestion
La Playa Sauvignon Blanc

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