Breakfast Platter with 7-Grain and Greens
Ingredients
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1 loaf Canyon Bakehouse 7-Grain Bread, cubed
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3 Tbsp. Olive Oil
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Herbs and Seasonings Blend
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Flaked Sea Salt
Herbed Croutons
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3 Tbsp. Olive Oil
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2 Tbsp. Red Wine Vinegar
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1 tsp. Dijon Mustard
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Salt and Pepper, to taste
Red Wine Vinaigrette
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ΒΌ C. Red Wine Vinaigrette (see above)
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1 C. Asparagus Tips
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1 C. Halved Cherry Tomatoes
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3 C. Arugula
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1 C. Herbed Croutons, made with Canyon Bakehouse 7-Grain Bread (see above)
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6 Strips of Crispy Bacon
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4 Eggs, cooked sunny-side-up
Salad
Directions
- 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.
- 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.
- Turn off the broiler and vent the oven briefly before turning the heat to 375 degrees.
- Combine the ingredients for the red wine vinaigrette in a small bowl and whisk to emulsify.
- 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.
- Toss the tomatoes and greens in the remaining vinaigrette as desired and place on a serving platter. Top with roasted asparagus and croutons.
- Serve with crispy bacon and sunny eggs.
Difficulty: Easy
Prep: 15 min
Cook: 20 min
Servings: 2-4