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Breakfast Salad

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A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!

Featured Comment

Awesome Sauce! Literally. Made this just as the recipe is written. It was great. New staple. As someone else commented, on days I am doing low carb, I would sub in cherry or grape tomatoes for the potatoes. Thank you.

janet

10 more comments

Yes, yes, yes.

A breakfast that gets me sprinting out of bed and straight to the kitchen.

Fresh greens, jammy eggs (which can easily be made into hard boiled eggs if runny eggs are not your thing) + crispy bacon slices + fork-tender baby potatoes + ripe avocado slices + nutty, shaved Parmesan sprinkled throughout. All tossed in a zesty, tangy mustard vinaigrette.

Serve with buttered toast and a hot cup of coffee for a complete breakfast.

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Breakfast Salad

A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 8 slices bacon
  • 1 ¼ pounds baby gold potatoes halved
  • 1 bunch arugula washed, dried, and torn
  • 8 soft boiled eggs halved
  • 1 avocado halved, seeded, peeled and sliced
  • ¼ cup shaved Parmesan

For the mustard vinaigrette

  • ⅓ cup extra virgin olive oil
  • 2 ½ tablespoons white wine vinegar
  • 1 tablespoon whole grain mustard
  • 1 small shallot diced
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
  • Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 7-10 minutes; drain well.
  • To assemble the salad, place arugula in a large bowl; top with bacon, potatoes, eggs, avocado and Parmesan. Pour the mustard vinaigrette on top of the salad and gently toss to combine.

for the mustard vinaigrette

  • In a medium bowl, whisk together olive oil, vinegar, mustard and shallot; season with salt and pepper, to taste.

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