SOUPS & SALADS Tasty Breakfast Salad
Time: 40 minutes
Yield: 4 servings
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!
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
• 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
Step 1: In a medium bowl, whisk together the olive oil, vinegar, grain mustard, shallot, salt, and 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 cold, salted water. There should be about 1-inch of water over the potatoes.
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, potatoes, eggs, avocado, and parmesan.
Step 11: Drizzle the vinaigrette overtop and toss gently to combine.
Step 12: Serve.
Please support The Community Times by subscribing today!