Breakfast Salad
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(8)
Ingredients
4 servings
- 8 slices bacon
- 1 ¼ pounds baby gold potatoes, halved
- 1 bunch arugula, washed, dried, and torn
- 8 soft boiled eggs, halved
- 1 avocado, halved, seeded, peeled and sliced
- ¼ cup shaved Parmesan
- ⅓ cup extra virgin olive oil
- 2 ½ tablespoons white wine vinegar
- 1 tablespoon whole grain mustard
- 1 small shallot, diced
- Kosher salt and freshly ground black pepper, to taste
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Preparation
Step 1
Heat a large cast iron 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.
Step 2
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.
Step 3
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.
Step 4
In a medium bowl, whisk together olive oil, vinegar, mustard and shallot; season with salt and pepper, to taste.
Step 5
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Chef's notes
Serve with buttered toast and a hot cup of coffee for a complete breakfast.
