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