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!
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?
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Hi. This salad looks amazing and I want to try it, but I’m not a huge fan of shallots and mustard. Would you have another recommendation for the dressing? Thank you so much!
Can you make components ahead? Bacon for sure, eggs/ potatoes? Are you serving this at room temperature?
We absolutely loved this!!! Inhaled it! Rather than toss everything together, I dressed both the arugula & the potatoes separately and then plated. I did macerate the shallot in the vinegar for maybe 15 mins only because raw alliums give me heartburn these days. This will absolutely be going into regular rotation!
We absolutely loved this!!! Inhaled it! Rather than toss everything together, I dressed both the arugula & the potatoes separately and then plated. I did macerate the shallot in the vinegar for maybe 15 mins only because raw alliums give me heartburn these days. This will absolutely be going into regular rotation!
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.
I used spring mix instead of only arugula, and next time I might leave out the raw shallots, but that’s just preference Also great with a bit of everything bagel seasoning + chia seeds
Love these recipes. Easy and tasty! Breakfast salad? Who’d a thunk it!!
For some reason my brain has never thought of having a salad for breakfast… but how good does this look! We only eat turkey bacon over here so that would be my only sub. So good!
So good! I used spring mix instead of only arugula, and next time I might leave out the raw shallots, but that’s just preference 🙂 Also great with a bit of everything bagel seasoning + chia seeds. Really sad when I ran out, and will definitely make again!
Wow! The breakfast salad looks so yummy! I would love it the original way
but if I was trying to keep the carbs to a minimum, as I sometimes do, I think it would be delicious with grape tomatoes instead of potatoes also. Thank you!