Tasty Breakfast Salad

Posted: April 20

Time: 40 minutes

Yield: 4 servings

recipe image

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


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