Breakfast Salad
with lemon-dill vinaigrette

Name: Breakfast Salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Tbsp Vinegar, rice; 1 Tbsp Lemon juice; 2 tsp Mustard, Dijon; 1 tsp Honey; 1/2 tsp Dill, dried; 3 Tbsp Oil, cooking; 12 slices Bacon, chopped; 2 Tbsp Chives, fresh, chopped; 1 cup Tomatoes, cherry or grape, halved; 1 Avocados, chopped or sliced; 4 Eggs; 8 oz Arugula (sub any tender salad greens); 2 Tbsp Pepitas / pumpkin seeds

Active: 35 Total: 35

Original GF Paleo Vegetarian

Zesty arugula topped with crispy bacon and soft boiled eggs 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

Metric

Servings:

Lemon-Dill Vinaigrette:

Vinegar, rice - 2 Tbsp
Lemon juice - 1 Tbsp
Mustard, Dijon - 2 tsp
Honey - 1 tsp
Dill, dried - 1/2 tsp
Oil, cooking - 3 Tbsp

Breakfast Salad:

Bacon - 12 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)
Pepitas / pumpkin seeds - 2 Tbsp

Prep

Make vinaigrette - Whisk together vinegar, lemon juice, 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)
Bacon / Chives - Prep as directed and store separately. (Can be done up to 3 days ahead)
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)
Tomatoes / Avocados - Prep as directed.

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Make

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.
Carefully peel the eggs.
If bacon was cooked ahead of time, place it on a paper towel-lined plate and warm it briefly in the microwave.
Toss arugula with half of the vinaigrette.
Form a bed of arugula on serving plates. Arrange bacon, tomatoes, avocados, and pepitas on top. Sprinkle with chives.
Place eggs on top of salads and slice in half lengthwise.
Serve salads with remaining dressing to drizzle over top. Enjoy!

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Breakfast Salad with lemon-dill vinaigrette