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Week of 9/9/24

Breakfast Salad
with lemon-dill vinaigrette / buttered toast

Active: 35 Total: 35
Original GF Paleo Vegetarian
Breakfast Salad

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.

Tags
Make Ahead, Entree Salad
Proteins
Eggs, Tempeh
Cuisines
American
Save recipe
23

Ingredients

Metric
Servings:
4
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

  1. 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. 

  2. 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.

  3. Cheese - Prep as directed. (Can be done up to 5 days ahead)

  4. 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)

  5. Chives - Prep as directed. (Can be done up to 3 days ahead)

  6. Tomatoes / Avocados - Prep as directed.

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Make

  1. Heat oven to 425F / 218C. Line a baking sheet with parchment paper.

  2. Remove tempeh from marinade and spread out in a single layer on parchment. Drizzle some of the marinade over each slice (reserve remaining marinade).

  3. 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.

  4. 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.

  5. Carefully peel the eggs.

  6. Toss arugula with half of the vinaigrette.

  7. Form a bed of arugula on serving plates. Arrange tempeh, tomatoes, avocados, and cheese on top. Sprinkle with chives.

  8. Toast the bread and spread slices with butter.

  9. Place eggs on top of salads and slice in half lengthwise.

  10. 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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