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!
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.
