Breakfast Salad - A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!

A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!

Breakfast Salad - A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!

Yes, yes, yes.

A breakfast that gets me sprinting out of bed and straight to the kitchen.

Breakfast Salad - A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!

Fresh greens, jammy eggs (which can easily be made into hard boiled eggs if runny eggs are not your thing) + crispy bacon slices + fork-tender baby potatoes + ripe avocado slices + nutty, shaved Parmesan sprinkled throughout. All tossed in a zesty, tangy mustard vinaigrette.

Serve with buttered toast and a hot cup of coffee for a complete breakfast.

Breakfast Salad

A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!

5.00 stars (4 ratings)
20 minutes20 minutes

Ingredients:

  • 8 slices bacon
  • 1 1/4 pounds baby gold potatoes, halved
  • 1 bunch arugula, washed, dried, and torn
  • 8 soft boiled eggs, halved
  • 1 avocado, halved, seeded, peeled and sliced
  • 1/4 cup shaved Parmesan

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 and freshly ground black pepper, to taste

Directions:

  1. FOR THE MUSTARD VINAIGRETTE: In a medium bowl, whisk together olive oil, vinegar, mustard and shallot; season with salt and pepper, to taste. Set aside.
  2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
  3. Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 7-10 minutes; drain well.
  4. To assemble the salad, place arugula in a large bowl; top with bacon, potatoes, eggs, avocado and Parmesan. Pour the MUSTARD VINAIGRETTE on top of the salad and gently toss to combine.

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