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Baby Kale Breakfast Salad with Soft Boiled Eggs and Maple Bacon Vinaigrette.

Jessica, How Sweet Eats
  • 35 minutes
  • Serves 2

INGREDIENTS

4

large eggs

2 cups

sour dough bread cubes

4 tbsp

unsalted butter

1/4 cup

chopped fresh herbs (I used cilantro, oregano and sage)

4 cups

baby kale

2 cups

baby spinach

6

slices bacon, cooked

maple bacon vinaigrette

3 tbsp

maple syrup

2 tbsp

apple cider vinegar

1

garlic clove, minced or pressed

1/2 tsp

dijon mustard

1/4 tsp

salt

1/4 tsp

pepper

1/4 cup

reserved bacon fat, still warm