I know, breakfast for many people means loading up. And while this breakfast salad has bacon and egg in it, they’re balanced out with lots of veggies. A delicious, easy mix of flavors perfect any time.
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I first got in to brunch when I lived in New York years ago and while we’ve gone in and out on how often we have it, it’s still something we both enjoy. Of course in years gone by, I’d be more likely sipping on a cocktail like the recent strawberry bellini I shared. These days I am more likely just on coffee, but we do often try some more indulgent main dishes.
One of the places we often go does the most amazing brunch mains like shrimp popovers and clam and bacon sandwiches. Delicious, but indulgent. I do like the fact they come with some salad, and they do in fact have a breakfast salad on the menu. It got me thinking about making my own, and so glad I did.
Especially with the trend of breakfast for dinner and late brunch at lunchtime, it seems only fair breakfast food can be just about anything. The grilled breakfast flatbread I made last year was a perfect example of mixing up meals, and delicious it was too.
So, what should go in a breakfast salad? Quite honestly, I think you could add anything, but for me egg and bacon seemed kind of essential. Then after that, I’ve kept things pretty simple, all pulled together with a French vinaigrette.
Ways to change up your breakfast salad
As I say, I have kept things pretty simple here but ways you can change it up include:
- change the eggs – try some boiled eggs or poached egg on top instead;
- add avocado and beans – you could even swap the vinaigrette for salsa/enchilada sauce (and some tasty Cabot cheese!) for a Southwest flair;
- mix in some antipasti for a Mediterranean flair (like the tasty artichokes and sun dried tomatoes from Cento);
- add croutons for some extra crunch and make a little heartier;
- mix in some sweet potato or other leftover roasted vegetables – a great way to use leftovers, and makes it more filling too;
- add grains or lentils for a heartier meal – quinoa or French lentils would go well.
Bacon and egg are a natural pair, but it turns out they work perfectly as part of a salad as well. There are lots of ways you can customize this breakfast salad to your taste, so give it a try and get experimenting.
Try these other less typical breakfast ideas:
- Vegetarian breakfast burrito
- Steak and egg breakfast skillet
- Shakshuka hummus
- Plus get more breakfast and brunch recipes in the archives.
- 4 handfuls salad greens I used arugula and some pea sprouts, but as you have/prefer, eg Cal-Organic
- 1 tomato
- 1/4 cucumber
- 1/2 red pepper
- 6 slices bacon
- 1 tbsp olive oil
- 2 eggs eg Eggland's Best
For the dressing
- 2 tbsp olive oil
- 1 tbsp champagne vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp sugar
- Divide the greens between two bowls. Slice the tomato, cucumber and pepper and arrange on top of the greens. At this point, add in anything else you might want.
- Whisk together the dressing ingredients (oil, vinegar, mustard and sugar) and drizzle over the salad.
- Cook the bacon as you prefer (under the broiler, in a pan, oven or microwave) then allow to drain and cool a minute before cutting into slices. Divide between the bowls.
- While the bacon is cooking, warm some oil in a pan to give a thin layer and fry the eggs, basting the top with the warm oil to cook the top of the white (and yolk to your preference). Top the bowls with the eggs and serve.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Take a look at what the #BrunchWeek Bloggers are creating today!
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Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
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Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
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Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
Breakfast Salad from Caroline’s Cooking (you’re here!)
Green Apple Smoothie from The PinterTest Kitchen
Asparagus-Leek Velouté from Culinary Adventures with Camilla
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