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Sunday, January 14, 2024

A Breakfast Salad

A breakfast worth waking up to with fresh greens, crispy bacon, eggs, and a tangy mustard vinaigrette. No time in the morning? No problem! Serve for lunch or supper, just as good. 
The breakfast salad recipe serves 4 and was adapted from dammdelicious.net 

Oh, the possibilities 

  • Eggs can be soft-boiled, hard-boiled, fried, or jammy
  • Sausage or ham can substitute for bacon
  • Serve on a platter for a larger group or serve on individual plates

DID YOU KNOW? Jammy eggs, also known as “ramen eggs,” are a delicious treat that resembles hard-boiled eggs, but with a wetter texture. Think of jammy eggs as soft-boiled eggs, instead. Whereas hard-boiled eggs are solid and can be chopped into pieces, jammy eggs retain components of liquid in the center.

Cooking Notes: 
  • Make the vinaigrette dressing the day before and store it in the refrigerator in a screw-type jar.
  • Par boil the potatoes before frying.
  • Ingredients for this salad can easily be increased and adapted to your individual tastes.
Salad Ingredients:
  • 8 slices bacon, halved
  • 1 pound baby gold potatoes, peeled and cut into large chunks
  • 1 bunch of arugula, washed, dried, and torn
  • 8 soft-boiled, hard-boiled eggs halved. or 4 fried eggs
  • 2 avocados, halved, seeded, peeled, and sliced
  • 1/4 cup shaved Parmesan
Mustard Vinaigrette Ingredients:
  • 1/3 cup extra virgin olive oil
  • 2- 1/2 tablespoons white wine vinegar
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons honey
  • 1 small shallot, diced
  • Kosher salt and freshly ground black pepper, to taste
Directions Mustard Vinaigrette In a medium bowl, whisk together olive oil, vinegar, mustard, honey, and shallot; season with salt and pepper, to taste. Set aside.

Salad Directions:
  • 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.
  • 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.
  • In the same pan, bacon was fried and wiped free of grease, add 1 tablespoon olive oil and 1 tablespoon vegetable oil to the frypan. Heat and add cubed potatoes. Season with salt and pepper. Add additional seasoning which could include garlic powder, chopped rosemary, parsley, a dash of chili powder, or cumin. Cook undisturbed for 3 minutes and then turn over cubed potatoes and repeat until crispy fried.
  • Another highly suggested alternative spice is using Elote Seasoning when frying potatoes. It's a spice that has multiple uses for your cooking comprised of salt, chile pepper, cheese, chipotle, and cumin.
Assembling the Salad 
  • To assemble the salad, place arugula in a large bowl; top with bacon, potatoes, eggs, avocado, and grated Parmesan. Pour the Mustard Vinaigrette on top of the salad and gently toss to combine.


A Monday Special not to miss Breakfast Cookie 

5 comments:

  1. Perfect for a brunch
    I visited you via The Lazy Gastronome: What’s for Dinner? Sunday Link up #454
    My links: 13+14. We will be honored if you share your links with us at SeniorSalonPitStop. Link under BLOGGING.

    ReplyDelete
  2. sockfairies.blogspot.comJanuary 14, 2024 at 2:40 PM

    Thanks for checking in on Ever Ready

    ReplyDelete
  3. great idea never truly thought of salad for breakfast but now I know one dish that will be included in the next campout sleep over thanks for sharing come see us at http://shopannies.blogspot.com

    ReplyDelete
  4. I love this idea! I get so stuck in the same breakfast items over and over again and I think it's going to make a great addition. Plus, I love potatoes, so any excuse to eat them, ahaha :-)

    Visiting from Mama of Many Blessings link up!

    ReplyDelete
  5. What a yummy idea! Thanks for sharing at the What's for Dinner party. Hope your week is starting great!

    ReplyDelete

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