The Breakfast SaladJump to Recipe
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:
1) Whisk up 2 parts olive oil to 1 part balsamic vinegar for a quick vinaigrette.
2) Cook bacon in the oven on a baking sheet at 350 degrees for 15-20 minutes until the bacon is very crispy.
3) Slice up a few new potatoes and fry in two tablespoons of oil.
4) Fry the eggs for a few minutes. Flip them if you like them over-easy or just leave them sunny side up.
5) Arrange all the ingredients on a plate and cover with quick vinaigrette.
Ok. So I started my salad in a pretty healthy fashion.
Then I added the potatoes, bacon, toast, blue cheese, and vinaigrette.
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?
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
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