Over the summer I’m planning on spending a lot of time on simple healthy salads and dishes because it’s super hot in DC and I don’t like to eat a lot of heavy crap while I’m sweating up a storm. But before Betsy and I left for our vacation, I was basically just working to clean out the fridge. I noticed that I had the basic workings of a breakfast dish, except it was 6PM, so I thought I would try to turn a breakfast dish into a salad.

Here ya go!

Ok. Is this really a salad? I don’t know. It’s sort of just a plate of breakfast food on a bed of spinach. To make it more “salady” I poured on a quick vinaigrette I whisked up that was just 2 parts olive oil to 1 part balsamic vinegar. Easy.

First thing first, a breakfast salad needs some bacon. I like to cook my bacon in the oven on a baking sheet sometimes because I find that it cooks the pieces more uniformly and you can cook a bunch at once.

And potatoes! I was only making two salads so I only sliced up a few new potatoes I had and let them fry in two tablespoons of oil. It was at this point that I began to realize that my salad was becoming sort of like a cobb salad (read: not healthy at all).

Ok. So here is actually everything I put in this salad:

The Breakfast Salad
For 2 full plates of salad

- 4 strips of bacon
- 1 Cup sliced potatoes, fried
- 1 Tomato, sliced
- 1/2 Cup stale bread, toasted in the oven (croutons/my take on toast)
- A few handfuls of greens, I used spinach.
- Blue Cheese
- Vinaigrette
- Eggs (I liked two eggs, Betsy only wanted one)

Ok. So I started my salad in a pretty healthy fashion.

Then I added the potatoes, bacon, toast, blue cheese, and vinaigrette.

The eggs. Now there are obviously a lot of ways to crack (cook) an egg. I cooked mine sunny side up which means I fried them for a few minutes but never flipped them so they are basically raw. You could also poach them like I did for this salad or fry them on both sides, or hard boil them. Poaching or hard boiling would be the healthiest way to do it.

Obviously, this was a bit heavy for a salad, but I must say that I thought it was pretty good and the flavors are time-tested!

Anybody else have any ideas for this kind of salad?