(ads will not print)
Breakfast Salad
This post may contain affiliate links. Please see our privacy policy for details.
A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!
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.
Breakfast Salad
A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!
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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
(ads will not print)