Last weekend, I was happily perusing through the latest issue of Everyday with Rachael Ray, dog-earing the occasional recipe, but overall feeling underwhelmed by the magazine’s offerings…that is, until I came across the Bacon, Egg, & Spinach Salad with Waffle Croutons.
Really, I think it was the waffle croutons that piqued my interest—I mean who doesn’t love a waffle?—but the overall flavor combination of a fried egg and the sweetness of the maple-infused dressing sounded pretty enticing too. Into the recipe file it went, and I saved it for later culinary inspiration.
Fast forward to yesterday afternoon. I decided to modify that recipe as any dietitian would—I omitted the butter and bacon, then added lots of veggies. After a few more tweaks, I had made the recipe my own. Here’s the healthified Broccoli Hut version.
Breakfast Salad with Waffle Croutons
- 1 whole grain frozen waffle (such as Van’s), cut into small cubes
- 3 strips vegetarian tempeh bacon, cut into small pieces
- 1 cup mushrooms, sliced
- 1/4 small red onion, cut into half-moons
- 1 large egg
- 2 teaspoons pure maple syrup
- 2 teaspoons balsamic vinegar
- 2 cups baby spinach
- 1 small tomato, cut into chunks
1. Place waffle cubes in a 350 degree oven or toaster oven, and baked for 3-5 minutes until golden and crispy.
2. Meanwhile, in a skillet sprayed with cooking spray and saute bacon cubes, mushrooms, and onion until veggies are soft and tender and bacon is crispy. Remove from skillet.
3. In the same skillet from step 2, cook the egg until the yolk is just set.
4. Assemble the dressing by whisking together maple syrup and balsamic vinegar.
5. Place spinach on serving plate and top with tomato, prepared mushroom-onion mixture, egg, croutons, and dressing.
Nutrition per entire recipe: 301 Calories, 9.9g fat, 185mg cholesterol, 724mg sodium, 37.4g carbohydrate, 6.8g fiber, 19.4g protein