Breakfast Platter with 7-Grain and Greens

Breakfast salad with roasted asparagus and tomato, herbed croutons, crispy bacon and sunny eggs.


Herbed Croutons
  • 1 loaf Canyon Bakehouse 7-Grain Bread, cubed
  • 3 Tbsp. Olive Oil
  • Herbs and Seasonings Blend
  • Flaked Sea Salt
Red Wine Vinaigrette
  • 3 Tbsp. Olive Oil
  • 2 Tbsp. Red Wine Vinegar
  • 1 tsp. Dijon Mustard
  • Salt and Pepper, to taste
  • ¼ C. Red Wine Vinaigrette (see above)
  • 1 C. Asparagus Tips
  • 1 C. Halved Cherry Tomatoes
  • 3 C. Arugula
  • 1 C. Herbed Croutons, made with Canyon Bakehouse 7-Grain Bread (see above)
  • 6 Strips of Crispy Bacon 
  • 4 Eggs, cooked sunny-side-up


  1. Make the croutons by arranging the cubed bread on a baking sheet lined with parchment or foil. Toss with olive oil, herbs and seasonings blend, and sea salt.
  2. Place the croutons on the center rack of the oven to toast (lightly) under the broiler. Rotate the croutons every 1-2 minutes, until all sides are brown. Transfer to a bowl.
  3. Turn off the broiler and vent the oven briefly before turning the heat to 375 degrees.
  4. Combine the ingredients for the red wine vinaigrette in a small bowl and whisk to emulsify.
  5. Arrange the asparagus tips on the baking sheet. Lightly dress and toss with 1 tbsp. prepared vinaigrette. Roast until tender and just browned, about 5 minutes.
  6. Toss the tomatoes and greens in the remaining vinaigrette as desired and place on a serving platter. Top with roasted asparagus and croutons.
  7. Serve with crispy bacon and sunny eggs.


Difficulty: Easy

Prep: 15 min

Cook: 20 min

Servings: 2-4