Breakfast Salad
with lemon-dill vinaigrette / buttered toast

Name: Breakfast Salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 oz Tempeh, sliced into thin rectangles; 1/2 cup Water; 2 Tbsp Oil, cooking; 2 Tbsp Soy sauce, low-sodium; 2 Tbsp Maple syrup; 1 tsp Paprika, smoked; 1/2 tsp Garlic powder; 1/4 tsp Black pepper; for baking Parchment paper; 2 Tbsp Vinegar, rice; 1 Tbsp Lemon juice; 1 Tbsp Yogurt, plain or Greek (opt); 2 tsp Mustard, Dijon; 1 tsp Honey; 1/2 tsp Dill, dried; 3 Tbsp Oil, cooking; 2 oz Cheese, cheddar, shredded (sub any type of cheese); 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); 4 slices Bread, any type (try sourdough or multigrain, or use your favorite); 2 Tbsp Butter

Active: 35 Total: 35

Original GF Paleo Vegetarian

Zesty arugula topped with eggs, tempeh "bacon", 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

Metric

Servings:

Tempeh Bacon:

Tempeh - 8 oz , sliced into thin rectangles
Water - 1/2 cup
Oil, cooking - 2 Tbsp
Soy sauce, low-sodium - 2 Tbsp
Maple syrup - 2 Tbsp
Paprika, smoked - 1 tsp
Garlic powder - 1/2 tsp
Black pepper - 1/4 tsp
Parchment paper - for baking

Lemon-Dill Vinaigrette:

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

Breakfast Salad:

Cheese, cheddar - 2 oz , shredded (sub any type of cheese)
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 type - 4 slices (try sourdough or multigrain, or use your favorite)
Butter - 2 Tbsp

Prep

Steam tempeh - (If prepping right before cooking, get oven heating first.) Slice tempeh as directed. Pour water into a microwave-safe bowl. Add tempeh on top and cover loosely with a paper towel. Steam in the microwave on high for 2 minutes.
Marinate tempeh - While tempeh is steaming, whisk together cooking oil (portion for tempeh), soy sauce, maple syrup, smoked paprika, garlic powder, and black pepper. Drain water from tempeh and coat warm tempeh in marinade. Set it aside to marinate for 10 minutes.
Cheese - Prep as directed. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, lemon juice, yogurt (if using), mustard, honey, and dill. Slowly add cooking oil (portion for vinaigrette) while whisking. Taste and season with some salt and pepper if needed. (Can be done up to 5 days ahead)
Chives - Prep as directed. (Can be done up to 3 days ahead)
Tomatoes / Avocados - Prep as directed.

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Make

Heat oven to 425F / 218C. Line a baking sheet with parchment paper.
Remove tempeh from marinade and spread out in a single layer on parchment. Drizzle some of the marinade over each slice (reserve remaining marinade).
Bake tempeh in the oven for 8 minutes. Remove and flip tempeh over. Drizzle tempeh with some of the reserved marinade and contiue baking until deep golden brown, 5 to 10 minutes more.
While tempeh bakes, 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.
Toss arugula with half of the vinaigrette.
Form a bed of arugula on serving plates. Arrange tempeh, tomatoes, avocados, and cheese on top. Sprinkle with chives.
Toast the bread and spread slices with butter.
Place eggs on top of salads and slice in half lengthwise.
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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