The Best Breakfast Salad

salad with eggs, avocado, potatoes, and bacon on a plate

The best breakfast salad recipe is here, and it's loaded up with all of the best parts of breakfast: crunchy bacon, delicious potatoes, eggs, avocado, and the best greens.

Course Salad

Cuisine American

Diet Gluten Free

Keyword Breakfast salad

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 494kcal

Author Monica Stevens Le

Ingredients

Salad

8 bacon strips
2 pounds baby potatoes
4 cups arugula lightly packed
1 tablespoon extra virgin olive oil for dressing arugula
big pinch salt and pepper to taste
1/2 cup Parmesan cheese grated
6 eggs soft boiled, see notes
2 avocados thinly sliced

Vinaigrette

1/2 cup extra virgin olive oil
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1/8 teaspoon garlic powder
1 teaspoon champagne vinegar or red wine vinegar
kosher salt to taste
black pepper to taste

Instructions

In a small bowl, whisk together the dressing ingredients until smooth. You can also shake them together in a glass jar or blend in a blender. Set aside.
Cook bacon on both sides in a frying pan over medium heat until crispy throughout. Transfer to a paper towel-lined plate or tray to drain excess grease and set aside.
Place potatoes in a medium pot and cover with cold salted water by about 1 inch. Bring to a boil and let simmer until just tender, about 8-10 minutes. Drain and set aside. Once cooled down, cut in halves or quarters depending on how large they are (you want them bite-size!)
Dress your greens first. For peppery greens like arugula, I prefer to massage them with a big pinch of salt, pepper, and extra virgin olive oil first. Place arugula in a large bowl and do this step.
Transfer to a large serving tray, and top off with bacon, potatoes, eggs, avocado, and parmesan cheese. Pour the vinaigrette on top of the salad and toss to combine. Start off with just using about half; you can always add more after tasting. Taste for additional salt and pepper as well.
If you are not eating it all at once, be sure to serve the dressing on the side.

Notes

Soft boiled eggs tutorial: This is my favorite way to make soft boiled eggs. There is a tutorial here for both soft boiled and hard boiled and are incredibly easy to peel.

Dressing storage: Store leftover dressing in an airtight container in the refrigerator for up to 1-2 more weeks.

Nutrition