This is the kind of breakfast that's worth waking up for--and enjoying again for lunch or dinner. If you want a starchy component, add precooked farro or quinoa.

Deb Wise
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Thom Driver.

Recipe Summary

Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high with oven rack in middle position.

    Advertisement
  • Cook bacon in a nonstick skillet over medium-high 5 minutes or until crisp. Remove from pan; crumble. Add vinegar, 1 teaspoon oil, and 1 tablespoon water to drippings in pan. Cook 30 seconds, scraping pan to loosen browned bits. Place vinegar mixture in a small bowl (do not wipe out pan).

  • Combine 2 teaspoons oil, panko, basil, and 1/4 teaspoon salt in a bowl. Place tomato halves, cut side up, on a rimmed baking sheet; top with panko mixture. Broil 2 minutes or until surface is browned.

  • Heat remaining 1 tablespoon oil in skillet over medium-high. Crack eggs over pan; cook 2 minutes or until whites are set.

  • Divide spinach among 4 shallow bowls; top evenly with tomato halves, avocado slices, eggs, and bacon. Drizzle vinegar mixture over top. Sprinkle remaining 1/4 teaspoon salt and pepper over eggs.

Nutrition Facts

383 calories; fat 31.1g; saturated fat 6.8g; mono fat 17.6g; poly fat 4.3g; protein 13g; carbohydrates 16g; fiber 7g; cholesterol 200mg; iron 3mg; sodium 491mg; calcium 81mg; sugars 4g.
Advertisement