Breakfast Salad
with lemon-dill vinaigrette / buttered toast
Zesty arugula topped with crispy bacon, eggs, and cheese takes "breakfast for dinner" to a new level. A bright, herby vinaigrette helps all the flavors shine their brightest.
Smarts: Molten egg yolks add rich silkiness when combined with the dressing, but feel free to cook your eggs to your preference.
Ingredients
- Vinegar, rice - 2 Tbsp
- Lemon juice - 1 Tbsp
- Yogurt, plain or Greek (opt) - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 1 tsp
- Dill, dried - 1/2 tsp
- Oil, cooking - 3 Tbsp
- Cheese, cheddar - 2 oz , shredded (sub any type of cheese)
- Bacon - 8 slices , chopped
- Chives, fresh - 2 Tbsp , chopped
- Tomatoes, cherry or grape - 1 cup , halved
- Avocados - 1 , chopped or sliced
- Eggs - 4
- Arugula - 8 oz (sub any tender salad greens)
- Bread, any gluten-free - 4 slices (try sourdough or multigrain, or use your favorite)
- Butter - 2 Tbsp
Prep
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Cheese - Prep as directed. (Can be done up to 5 days ahead)
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Make vinaigrette - Whisk together vinegar, lemon juice, yogurt (if using), mustard, honey, and dill. Slowly add cooking oil while whisking. Taste and season with some salt and pepper if needed. (Can be done up to 5 days ahead)
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Bacon / Chives - Prep as directed and store separately. (Can be done up to 3 days ahead)
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Cook bacon - Place a skillet over medium heat and add bacon. Cook bacon, stirring frequently, until browned and crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate to cool completely. Once cooled, store in an airtight container in the refrigerator. (Can be done 1 day ahead)
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Make
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Bring a small saucepan of water (for the eggs) to a boil. Gently add eggs to boiling water and boil for exactly 7 minutes (this should yield cooked whites and runny yolks so adjust the time if you’d like your eggs cooked differently). When eggs are finished, transfer to a colander and run under cool water.
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Carefully peel the eggs.
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If bacon was cooked ahead of time, place it on a paper towel-lined plate and warm it briefly in the microwave.
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Toss arugula with half of the vinaigrette.
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Form a bed of arugula on serving plates. Arrange bacon, tomatoes, avocados, and cheese on top. Sprinkle with chives.
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Toast the bread and spread slices with butter.
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Place eggs on top of salads and slice in half lengthwise.
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Serve salads with toast on the side and remaining dressing to drizzle over top. You can scoop salad onto toast or dip the toast into egg yolks, if you like. Enjoy!
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