Sunday, July 6, 2014

Spinach Breakfast Salad

This simple but delicious salad is a great way to start your day!  Eggs and bacon over a bed of spicy wilted spinach.

Spinach Breakfast Salad

I don't know about you, but I am always looking for a way to sneak veggies in with the usual breakfast fare. Don't get me wrong, I love the standard breakfast food, but getting a serving or two of veggies in there always makes me feel better about the bacon. This salad is so versatile,
take it and make it your own. I prefer an over easy egg atop my breakfast salad . I love the creamy egg yolk with my spinach. A poached egg would be delicious. Ham in place of bacon. Top with a sliced hard boiled egg and use turkey bacon for a healthier version. Grate some cheddar, parmasean or whatever cheese floats your boat right on top. Which I would have done if I had some lying around, but no such luck. I know, how can someone that revels in cooking run out of cheese!?! Some people that reside in the same house with me consider letting the cheese well run dry a mortal sin. I'm quite positive that this is the same person to blame for the well being dry.  So I'm off to get cheese while you ponder serving your family veggies for breakfast. I bet they will be too busy enjoying the tasty dish you have created for them to complain.

Spinach Breakfast Salad

Makes four servings

1 - 16 oz bag frozen or fresh spinach-I used frozen
8-10 strips of bacon
4 to 8 eggs (depending on whether you want one or two eggs atop each salad)
1 small onion-diced
1 chicken bouillon cube
1 teaspoon red pepper flakes (more or less depending on taste for level of spiciness)
4 tablespoons olive oil-divided

1.       Cook bacon. This is my preferred method: line bottom portion of broiler pan with foil, replace broiler pan top, lay bacon strips on, cook at 425 degrees, until your desired crispness is reached. Drain on paper towels and chop into bite size pieces.*

2.       In skillet, on medium heat, add two tablespoons olive oil, diced onion, bouillon cube and red pepper flakes. Stir and let cook for 5-7 minutes, breaking up bouillon cube as it softens. The moisture from the onions and the frozen spinach will break it down. If using fresh spinach, add about a ¼ cup of water to pan.
3.       Add spinach right on top, turn heat to medium, cover and let cook for 10-15 minutes. Your cook time will vary depending on your use of fresh or frozen spinach. Make sure to check every 5 minutes or so stirring, if necessary. If using boiled eggs, start your eggs at this point.
4.       When spinach is halfway done, make your eggs. Add two tablespoons of olive oil to non-stick skillet. Cook eggs for 3-4 minutes on medium high heat, then flip and cook for another 1-2 minutes.  Salt and pepper top.
5.       Add cooked spinach mixture to bowl, add two strips of chopped bacon, place egg(s) of choice on top.

 *This makes cleanup a breeze, plus no grease splatters all over your stove!

2014©Christy’s Cooking Creations.This is an original Christy’s Cooking Creations recipe. Please do not use my images without prior consent. Please link back to this post even if recreating and posting this recipe in your own words.