Tasty Breakfast Salad

Time :40

Yield :4 servings

Recipe Background

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!

Ingredients

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
cold water to taste
1 bunch arugula washed and dried, torn
8 eggs soft-boiled and halved
1 avocado sliced
1/4 cup parmesan shaved

Directions

In a medium bowl, whisk together the olive oil, the vinegar, the whole-grain mustard, the shallot, the salt, and the pepper.
Heat a large skillet over medium-high heat.
Add the bacon and cook until brown and crispy, about 6-8 minutes.
Drain the excess fat from the skillet.
Transfer the bacon to a paper-towel-lined plate.
Place the potatoes in a large saucepan and cover them with the cold water. There should be about 1-inch of water over the potatoes. Salt the water generously.
Bring the water to a boil and simmer the potatoes until just tender, about 7-10 minutes.
Drain the potatoes.
Place the arugula in a large bowl.
Top the arugula with the bacon, the potatoes, the eggs, the avocado, and the parmesan.
Drizzle the vinaigrette overtop and toss gently to combine.
Serve.