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Breakfast Salad

Yield: 4 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!
5 stars (8 ratings)

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.