SOUPS & SALADS Tasty Breakfast Salad

April 29, 2022

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.