Ingredients
- 1/2 pound sliced bacon (6 slices, about 1/2 pound, cut crosswise into 1/2-in. pieces)
- 9 ounce baguette bread (1 small baguette, torn into bite-size pieces)
- 2 tablespoons olive oil (divided)
- 4 large eggs
- 3 tablespoons buttermilk
- 2 tablespoons sour cream
- 2 tablespoons finely chopped fresh chives
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 5 ounces baby spinach
How to Make
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Step 1: Cook bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; reserve drippings in skillet.
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Step 2: Add baguette pieces to drippings and cook, tossing occasionally, until golden brown and crisp, 5 to 7 minutes; transfer to a bowl.
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Step 3: Add 1 tablespoon oil to skillet and increase heat to medium-high. Crack eggs into skillet and cook until whites are set, edges are crispy, and yolks are still runny, about 2 minutes. Transfer to a plate.
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Step 4: Combine buttermilk, sour cream, chives, remaining 1 tablespoon oil, pepper, and salt in a small bowl. Divide dressing among plates; top with spinach, bacon, croutons, and eggs.
We hope you enjoy this recipe!
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