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!
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.
