Breakfast Salad Recipe

Preparation Instructions

1. 1

   Prepare the Potatoes

   Preheat the oven to 425°F (220°C). Wash and dice the potatoes into small cubes. Toss them with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for about 25-30 minutes or until crispy and golden brown, flipping halfway through.

2. 2

   Cook the Bacon

   In a skillet over medium heat, cook the bacon until crispy. Once done, remove from the skillet and place on paper towels to drain excess grease. Once cooled, crumble into pieces.

3. 3

   Fry the Eggs

   In the same skillet used for bacon, crack the eggs and cook sunny-side up or to your preference. Season with salt and pepper.

4. 4

   Make the Vinaigrette

   In a small bowl, whisk together hot sauce, apple cider vinegar, and a tablespoon of olive oil. Adjust seasoning with salt and pepper.

5. 5

   Assemble the Salad

   In a large bowl, combine fresh spinach, roasted potatoes, and crumbled bacon. Drizzle with the hot sauce vinaigrette and toss gently to combine. Top with the sunny-side-up eggs.