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!
IngredientsFor 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 • 1 bunch arugula, washed, dried, and torn • 8 eggs, soft boiled and halved • 1 avocado, halved, seeded, peeled, and sliced • 1/4 cup parmesan, shaved
In a medium bowl, whisk together the olive oil, vinegar, grain mustard, shallot, salt, and pepper.
Heat a large skillet over medium-high heat.
Add the bacon and cook until brown and crispy, about 6-8 minutes.
Drain the excess fat from the skillet.
Transfer the bacon to a paper-towel-lined plate.
Place the potatoes in a large saucepan and cover them with cold, salted water. There should be about 1-inch of water over the potatoes.
Bring the water to a boil and simmer the potatoes until just tender, about 7-10 minutes.
Drain the potatoes.
Place the arugula in a large bowl.
Top the arugula with the bacon, potatoes, eggs, avocado, and parmesan.
Drizzle the vinaigrette overtop and toss gently to combine.