Low Carb Spinach Breakfast Salad #SundaySupper

This Low Carb Spinach Breakfast Salad is a warm comforting way to start the day. Drizzled with Hot Bacon Dressing and topped with a perfectly fried egg, this salad tastes great in addition to being high in protein and low in carbs. Did I mention it's quick and easy to make too?! Winner!

This week the #SundaySupper Tastemakers are bringing you a huge variety of hearty and satisfying salad recipes perfect for enjoying in the winter while dreaming of summer! A big thank you goes out to our amazing host, Sue Slusser Lau of A Palatable Pastime, who made this event happen!

During the winter season we tend to navigate towards food that is slow cooked, heavier, and, if I'm being honest, a bit drab in color. It's not necessarily a bad thing. I mean who could say no to the melt-in-your-mouth luxury that is my Slow Cooker Red Wine Short Ribs? Not this girl, especially when they are served over garlicky mashed potatoes! Now that is a hearty meal! My mouth is watering just thinking about them! However, the lack of bright, beautiful colors and light refreshing food during the winter months can get, well, a little boring.

We eat with all of our senses, so satisfying our visual sense is just as important as satisfying our taste buds or olfactories. The bright colors we are accustomed to in our summer salads can be enjoyed in the winter months too, and Sunday Supper is proving that in a big way today! We have over 50 gorgeous salad recipes from which to choose. Just scroll down past my recipe to find the entire list and have fun perusing through to pin your must-make recipes before this winter is a fading memory!

I'm sharing one of my favorite breakfast recipes. I like to start the day with a high protein, low carb meal that allows me to power through my morning without getting hungry or sleepy. This recipe is a Low Carb Spinach Breakfast Salad that I've been eating for years. It starts with fresh baby spinach leaves drizzled with a Hot Bacon Dressing and topped with a perfectly fried egg and a sprinkling of shredded cheddar cheese. Oh my, it is so good!
Did someone mention Hot Bacon Dressing?! Oh yeah, that's a thing! Have you ever had the pleasure of Hot Bacon Dressing? It is a real treat! There are really no words to describe how good this dressing is. It is the perfect blend of sweet and tangy and baconeeee all mixed up in a hot dressing that, when drizzled on the spinach, wilts it ever so slightly. Just enough so there's still a satisfying crunch. I like that!

To make the dressing, fry up some bacon in a cast-iron skillet. 3 slices of thick cut bacon cooked to just crispy will do ya. I cut my bacon in half to fit a little easier in the skillet. When cooked to your liking, remove it from the skillet and drain on paper towels to cool and then crumble it. Leave the bacon grease in the skillet.

Whisk together 1/2 cup Swerve, 1/2 tablespoon cornstarch, and a 1/4 teaspoon kosher salt. Pour in 1/4 cup white vinegar and 2 tablespoons water and whisk to combine. Pour the Swerve mixture into the skillet with the bacon drippings and heat over medium, whisking until thickened. Give it a taste and adjust the flavor as needed. Add more Swerve if you prefer it sweeter or more vinegar if you like it a little more tangy. Add 1/4 cup of crumbled bacon pieces and stir to combine. Give it a taste again and add salt and pepper to your liking. Drizzle over 2 cups of baby spinach leaves and toss to coat and sprinkle with some freshly shredded cheddar cheese. NOTE: Reserve remaining bacon pieces for another use or sprinkle on top for an extra bacony treat <smile>.

Now let's fry up an egg or two to top this salad off right. Heat a non-stick skillet over mid-high heat and melt a 1/2 tablespoon of unsalted butter. Carefully crack an egg into a fine mesh strainer set over a bowl to drain out the thin egg whites. The very thin egg white always cooks up too crispy to my liking, so I prefer to drain it first before cooking. It results in a better looking and tasting fried egg, in my opinion, and doesn't take but a few extra seconds. Totally worth it!

NOTE: If you are familiar with my blog, you are probably surprised to see me using a non-stick skillet. I typically recommend against them, however, when making eggs it is my go to pan. I only have one non-stick skillet, and I only use it for eggs. Definitely makes life a little easier <smile>

After draining the thin eggs whites, carefully pour the remaining egg into the hot butter in the skillet. Repeat this process for another egg if you like. I prefer 2 eggs on my salad :) Allow to cook for 3-4 minutes until the eggs are cooked how you like. Mine usually takes a good 3 minutes, but the time will vary depending on the heat of your skillet and how cooked you like your eggs. I like mine to still have a soft egg yolk when I cut into it. The drippy egg yolk adds a nice flavor to the overall dish. Finish it up by seasoning the eggs with salt and pepper. You can fry multiple eggs at the same time in this manner depending on the size of your skillet.

When the eggs are done to your liking, place them on top of the salad and drizzle on some more bacon dressing if you like. This breakfast recipe is only 2 carbs. Enjoy!

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Low Carb Spinach Breakfast Salad

By Life Tastes Good
Published 02/21/2016

Ingredients

• 3 slices thick cut bacon
• 1/2 cup Swerve Sweetener
  
• 1/2 tablespoon cornstarch
• 1/4 teaspoon kosher salt
• 1/4 cup white vinegar
• 2 tablespoons water
• 2 cups fresh baby spinach leaves
• 1 tablespoon freshly grated cheddar cheese
• 1/2 tablespoon unsalted butter
• 2 eggs
• salt and pepper to taste

Instructions

1. To make the dressing, fry up 3 thick cut slices of bacon in a skillet. I cut my bacon in half to fit a little easier in the skillet. When cooked to your liking, remove it from the skillet and drain on paper towels to cool and then crumble it. Leave the bacon grease in the skillet.
2. Whisk together 1/2 cup Swerve, 1/2 tablespoon cornstarch, and a 1/4 teaspoon kosher salt. Pour in 1/4 cup white vinegar and 2 tablespoons water and whisk to combine. Pour the Swerve mixture into the skillet with the bacon drippings and heat over medium, whisking until thickened. Give it a taste and adjust the flavor as needed. Add more Swerve if you prefer it sweeter or more vinegar if you like it a little more tangy. Add 1/4 cup of crumbled bacon pieces and stir to combine. Give it a taste again and add salt and pepper to your liking. Drizzle over 2 cups of baby spinach leaves and toss to coat and sprinkle with some freshly shredded cheddar cheese. NOTE: Reserve remaining bacon pieces for another use or sprinkle on top for an extra bacony treat .
3. Heat a non-stick skillet over mid-high heat and melt a 1/2 tablespoon of unsalted butter. Carefully crack an egg into a fine mesh strainer set over a bowl to drain out the thin egg whites. The very thin egg white always cook up too crispy to my liking, so I prefer to drain it first before cooking. It results in a better looking and tasting fried egg, in my opinion, and doesn't take but a few extra seconds. Totally worth it!
4. Carefully pour the remaining egg into the hot butter in the skillet. Allow to cook for 3-4 minutes until the egg is cooked how you like it. Mine usually takes a good 3 minutes, but the time will vary depending on the heat of your skillet and how cooked you like it. I like mine to still have a soft egg yolk when I cut into it. The drippy egg yolk adds a nice flavor to the overall dish. Finish it up by seasoning the egg with salt and pepper. You can fry multiple eggs at the same time in this manner depending on the size of your skillet.
5. When the eggs are done to your liking, place them on top of the salad and drizzle on some more bacon dressing if you like. Enjoy!

Yield: 1 Serving
Prep Time: 5 mins.

Cook time: 10 mins.
Total time: 15 mins.

Tags: Low Carb Spinach Breakfast Salad, Eggs, Baby Spinach, Hot Bacon Dressing, Bacon, Cheese, Low Carb, Breakfast, Easy Recipe, High Protein

#SundaySupper Winter Salads

• Amish Ham Salad from Cosmopolitan Cornbread
• Arugula, Butternut & White Bean Salad with Maple Vinaigrette from Pook’s Pantry
• Arugula Salad with Maple Vinaigrette from Cooking Chat
• Beet Terrine from Jane’s Adventures in Dinner
• Blood Orange and Salmon Salad with Blood Orange Vinaigrette from La Bella Vita Cucina
• Blood Orange, Beet, and Apple Salad with Goat Cheese and Citrus Honey Vinaigrette from Renee's Kitchen Adventures
• Blue Cheese and Pear Salad from That Skinny Chick Can Bake
• Breakfast Salad from Our Good Life
• Brussels Sprouts Salad with White Bean Dressing and Pecan Crisps from Beauty and the Beets
• Chill Chasing Matchstick Vegetable Pasta Salad from Cindy's Recipes and Writings
• Chopped Salad with Roasted Root Vegetables and Bacon from MyGourmetConnection
• Citrus Salad from A Day in the Life on the Farm
• Cobb Salad from Palatable Pastime
• Colorful Veggie Filled Quinoa with a Ginger-Lemon Dressing from Positively Stacy
• Crunchy Beet & Arugula Salad from The Crumby Cupcake
• Escarole and Roasted Broccoli Salad with Anchovy Dressing from The Texan New Yorker
• Farro Salad with Roasted Squash, Radicchio and Lemon-Tahini Dressing from Caroline’s Cooking
• Grilled Chicken Salad from Real Food Real Deals
• Hot German Hot Noodle Salad from Seduction in the Kitchen
• Kale Salad with Lemony Tahini Dressing from My Life Cookbook
• Lemony Couscous Lentil Salad from Magnolia Days
• Low-Carb Spinach Breakfast Salad from Life Tastes Good
• Mandarin Tossed Salad from Meal Planning Magic
• Orange and Walnut Baby Spinach Salad w/ Quinoa and Citrus Vinaigrette from The Freshman Cook
• Quinoa Salad with Apples, Pecans and Dried Cranberries from The Chef Next Door
• Radicchio Pear Walnut Salad from The Bitter Side of Sweet
• Roasted Brussels Sprouts and Butternut Squash Salad with Hot Bacon Dressing from Cupcakes and Kale Chips
• Roasted Butternut Squash Pearl Couscous Salad from Mysavoryspoon
• Roasted Savoy Cabbage Slaw with Spicy Bacon Dressing from Food Lust People Love
• Roasted Squash and Cabbage Salad with Crispy Chick Peas from Monica’s Table
• Shredded Beet Salad from Wholistic Woman
• Simple Arugula, Fennel and Leek Salad with Citrus from Simply Healthy Family
• Simple Spinach Cobb Salad With Lardons from And She Cooks
• Spinach Citrus Salad with Grapefruit Vinaigrette from From Gate to Plate
• Warm Balsamic Steak Salad with Honey Mustard Dressing from Momma's Meals
• Warm Cabbage Salad with Bacon and Goat Cheese from Nik Snacks
• Warm Cauliflower Spinach Salad with Pancetta from Taste and See
• Warm Potato and Broccoli Buffalo Salad from Sweet Mornings
• Warm Potato Salad with Arugula, Bacon and Brown Butter from Bobbi’s Kozy Kitchen
• Warm Steak Tomato and Mozzarella Salad from Family Foodie
• Wilted Lettuce Salad from Confessions of a Cooking Diva
• Winter BLT Panzanella Salad from Hardly a Goddess
• Winter Citrus and Endive Salad from An Appealing Plan
• Winter Fruit Salad from Pies and Plots
• Winter Kale and Wild Rice Salad from Moore or Less Cooking
• Winter Salad with Blood Orange Vinaigrette from Hezzi-D’s Books and Cooks
• Winter Salad with Fennel, Apple, Goat Cheese and Radishes from Delaware Girl Eats
• Winter Squash Quinoa Salad from Kitchen Gidget

Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper from Sunday Supper Movement

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