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🇺🇸 America's Top Recipes 🇺🇸

Tasty Breakfast Salad

PorkSoups & SaladsBreakfast & Brunch

Time: 40 minutes

Yield: 4 servings

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About

Salad? For breakfast? It's not as crazy as it sounds! Tasty Breakfast Salad lays a full breakfast atop a bed of fresh greens, including buttery potatoes, crispy bacon, and soft-boiled eggs. Add in creamy avocado and a tangy, savory mustard vinaigrette, and this Tasty Breakfast Salad becomes an amazing brunch side salad or a game-changing way to shake up your mornings. This is easy, healthy, and more exciting than other salads you've tried before!

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Ingredients

  • For the mustard vinaigrette:
  • 1/3 cup extra virgin olive oil
  • 2 1/2 tablespoons white wine vinegar
  • 1 tablespoon whole-grain mustard
  • 1 small shallot, diced
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • For the salad:
  • 8 slices bacon
  • 1 1/4 pounds baby gold potatoes, halved
  • cold water, to taste
  • 1 bunch arugula, washed and dried, torn
  • 8 eggs, soft-boiled and halved
  • 1 avocado, sliced
  • 1/4 cup parmesan, shaved

Directions

Step 1 -In a medium bowl, whisk together the olive oil, the vinegar, the whole-grain mustard, the shallot, the salt, and the pepper.

Step 2 -Heat a large skillet over medium-high heat.

Step 3 -Add the bacon and cook until brown and crispy, about 6-8 minutes.

Step 4 -Drain the excess fat from the skillet.

Step 5 -Transfer the bacon to a paper-towel-lined plate.

Step 6 -Place the potatoes in a large saucepan and cover them with the cold water. There should be about 1-inch of water over the potatoes. Salt the water generously.

Step 7 -Bring the water to a boil and simmer the potatoes until just tender, about 7-10 minutes.

Step 8 -Drain the potatoes.

Step 9 -Place the arugula in a large bowl.

Step 10 -Top the arugula with the bacon, the potatoes, the eggs, the avocado, and the parmesan.

Step 11 -Drizzle the vinaigrette overtop and toss gently to combine.

Step 12 -Serve.

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