Sunday Brunch Salad with Bagel Croutons and Browned Sugar Glazed Bacon
Hey there! I made this amazing new Sunday brunch salad and I have to tell you about it. It's the perfect blend of breakfast and brunch with brown sugar glazed bacon and bagel croutons.
What really ties it all together is the drizzle of a delicious vinaigrette made from our Garlic & Butter Olive Oil and Marc de Champagne Vinegar.
It's not only stunning but can be prepared ahead of time - ideal for special occasions or just a lovely family gathering.
Trust me, you've got to give it a try!
Sunday Brunch Salad with Bagel Croutons and Brown Sugar Glazed Bacon
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Place a wire oven safe cooling rack on the baking sheet.
Arrange the bacon on the wire rack. Sprinkle the bacon with brown sugar then rub the sugar into the bacon. Then flip the bacon and repeat.
Bake for 14 to 20 minutes, until the bacon has reached your preferred crispness. Watch closely as not to burn.
Remove bacon from oven and allow to cool.
Reduce the oven temperature to 350 degrees F.
Place parchment paper on a cookie sheet. Spread the bagel croutons over the sheet. Drizzle with the olive oil and toss to cover well.
Place the croutons in the oven and bake for 9-12 minutes. Watch closely as not to burn. When toasted, remove from oven and allow to cool.
Add 2 inches of water to a sauce pot, cover, and bring to a boil over high heat.
Once boiling, add eggs in a single layer in the bottom of the pot, straight from the refrigerator into the pot. Replace the lid and let it continue to boil for exactly 7 minutes. (the yolk will be jammy)
After 7 minutes, remove the eggs from the pot and place them in an ice water bath. Cool the eggs 2-3 minutes, enough to handle. Peel. Slice eggs in half.
Place potatoes in a pan and cover with water. Add salt. Bring the water to a boil.
Reduce heat to medium low. Cover the pot with a lid and let simmer until fork-tender, about 7 to 11 minutes. Drain and cool the potatoes. Do not overcook. Slice potatoes in half.
Slice avocado in half and remove seed. Remove peel and slice the avocado.
In a medium bowl, whisk together olive oil, vinegar, mustard, shallot, salt and pepper.
Place arugula on a large platter. Arrange the bacon, eggs, avocado, and potatoes on the platter. Add shave parmesan cheese. (Or create individual servings. Arrange instead on 4 plates.)
Drizzle with the vinaigrette. Serve the croutons separately in a bowl or sprinkle on on salad. Enjoy!
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