Breakfast Bagel Salad with The Works Croutons

For big eaters, this salad has it all: crispy bacon, eggs, and plenty of crunchy chips for a filling and delicious breakfast. MORE + LESS -

Guest Blogger

September 20, 2016

cups mixed salad greens

slices cooked bacon, crumble 2 slices and keep 2 whole

1/2

cup chopped cherry tomatoes

tablespoons chopped kalamata olives

eggs

Salt & pepper

1/4

cup of your favorite salad dressing (a herb vinaigrette is a great match)

Handful of Food Should Taste Good™ The Works tortilla chips, lightly crushed

Hide Images

1

Equally divide salad greens, bacon (1 slice crumbled and 1 slice whole per plate) tomatoes, and olives between two plates.
2

Fill a medium saucepan 2 inches deep with water. Set over medium-high heat. When the water boils, turn heat down so water is just simmering. Crack one egg into a small dish and slide it into the water. Quickly do the same with the second egg. Set the timer for 3 1/2 minutes (if you like a firmer yolk, 4 1/2 minutes). Make sure the water stays at a simmer.
3

When the timer goes off, use a slotted spoon to scoop one egg out of the water. Tilt the spoon so the liquid drains completely off, then place the egg on top of one of the salads. Repeat with second egg. Top eggs with a sprinkle of salt and a few grinds of black pepper each, then drizzle each salad with dressing.