
Bacon & Eggs Salad
with Crunchy Croutons
490 cals
15 mins
Description
Bacon and eggs are BFFs any time of day. This combo brings hard-boiled proteins and salty crisped pork to a bed of fluffy greens, tossed with maple-Dijon vinaigrette for the win.
Contains:
Eggs • Milk • Mustard • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
2 Hard-boiled eggs
1 Celery stalk
120g Baby greens (lettuce mix, baby spinach, kale or arugula)
25g Croutons
45ml Maple-Dijon vinaigrette
Nutrition
Total fat | 43g |
Saturated Fat | 12g |
Sodium | 740mg |
Total carbs | 13g |
Sugar | 2g |
Protein | 13g |
Fibres | 2g |
Recipe Instructions

Step 1: Mise en place
- Halve the celery lengthwise; thinly slice crosswise on an angle.
- Quarter the eggs lengthwise. In a small bowl, drizzle with olive oil and season with S&P.

Step 2: Cook the bacon
- In a large pan, heat a drizzle of oil on medium-high.
- Add the bacon* and cook, flipping halfway, 6 to 8 min., until golden and crispy.
- Transfer to a paper towel-lined plate.
- Once cool enough, roughly chop.

Step 3: Make the salad & serve
- In a large bowl, combine the baby greens, celery, vinaigrette and a drizzle of olive oil.
- Divide the salad between your bowls.
- Top with the eggs, bacon and croutons. Bon appétit!