Make Breakfast Vinaigrette With Bacon and Mrs. Butterworth

Salad is breakfast , I’m sure of it. Eggs, bacon and toasted bread (croutons) are all handy among a bunch of greens, but you can make them even better at home with a breakfast vinaigrette. Using maple syrup as a sweetener can help, but for real early morning authenticity, I recommend Mrs. Butterworth’s.

Please don’t yell at me. If I eat pancakes or waffles, I choose real maple syrup every time. But maple, like a fragrance, is a bit slutty. It is cooked not only for breakfast, but in all kinds of savory dishes, from barbecue to roasted vegetables. Mrs. Butterworth is a more monogamous woman, and it’s hard to separate her taste from the concept of breakfast. If you tossed it with fried carrots, it would become breakfast carrots.

It also goes well with vinaigrette. It’s definitely sweet, a little toasty, and (obviously) buttery, and those flavors pair well with fat and acid.

The rest of the vinaigrette ingredients have a similar theme. The bacon fat makes up most of the butter (a little vegetable oil is added to keep the liquid in) and the Meyer lemon acts as an acid and adds a milder, tangerine-infused flavor that’s good for a morning meal. A touch of Dijon helps to emulsify (and pairs very well with eggs ), and a spoonful of bacon bits really enhances the experience. It’s delicious and you should make it immediately.

Mrs Butterworth’s Breakfast Vinaigrette:

Ingredients:

• 2 tablespoons Meyer lemon juice (regular lemons work too)
• 2 tablespoons bacon fat, heated until melted
• 1 tablespoon vegetable oil
• 1 tablespoon + 1 teaspoon Mrs. Butterworth’s Pancake Syrup
• 1 tablespoon finely chopped bacon pieces
• 1 teaspoon Dijon mustard
• A pinch of salt

Add everything to a jar with a lid and shake well. After emulsifying, make a breakfast salad and drizzle with the resulting dressing. Repeat often to start your day on a smug, healthy note.