Spinach, Bacon, and Egg Panzanella Salad

Makes 4-6 Servings

4 Cups ¾ - inch rustic bread cubes
¼ Cup extra virgin olive oil
3 Tbsp. cider vinegar
1 ½ Tbsp. pure maple syrup
¼ Tsp. sea salt plus extra for eggs
4 to 6 eggs
1 (6-oz.) bag Classic Salads Baby Spinach
4 to 6 strips bacon, cooked crisp and broken into pieces
¼ of a medium red onion, thinly sliced.
Pinch cayenne pepper


Preheat oven to 450ºF. 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.

While bread is toasting, whisk together oil, vinegar, maple syrup and sea salt in a large bowl; add bread and toss well to coat.

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.

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 a small amount of sea salt and a small pinch of cayenne. Serve immediately.

**Recipe courtesy of Raley's Something Extra Magazine

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