Impress your friends and family at brunch with this delightful Arugula Breakfast Salad. Combine peppery arugula with avocado, crispy bacon, and vibrant cherry tomatoes, all tossed in a maple vinaigrette. Top with poached eggs and get a nutritious and satisfying start to your day. Check out another transformation salad with my Pierogi Salad recipe.
For another salad with a delicious maple dressing I recommend making my Fennel Pear Salad or make my Sicilian Salad as a great starter.
Ingredients
- Baby Potatoes
- Bacon
- Cherry Tomatoes
- Avocado
- Eggs
- Arugula
- Maple Syrup
- Olive Oil
- Apple Cider Vinegar
- Honey Dijon
See recipe card for quantities.
How to make a Breakfast Salad
Start by cooking the potatoes in an Instant Pot for 5 minutes or boiling them until fork tender.
Fry the bacon in a pan while the potatoes are cooking. Remove it from the pan when cooked to your liking. Pour out the excess grease from the pan.
Cut the cooked baby potatoes in half. Melt butter in the pan and plate the potatoes cut side down to crisp them up.
Make the dressing by mixing together the olive oil, maple syrup, apple cider vinegar, honey Dijon and salt.
- When ready to serve, cook the eggs in your preferred way. Poached eggs work great for this but sunny side up are just as delicious.
- Prepare the other veggies by cutting the cherry tomatoes in half and slicing up the avocado.
Serve the Arugula Breakfast Salad by spreading the arugula on a large platter or dividing it on four separate plates. When ready to serve, top with the eggs and potatoes. Dot with tomatoes, bacon and avocado. Serve the dressing on the side and enjoy!
Substitutions
- Greens - Replace the arugula with your preferred mixture of green like spinach, butter lettuce or mixed greens.
- Vegetables - Add any extra veggies that you have on hand, like chopped red bell peppers or red onion.
- Cheese - Serve with your favorite kind of grated cheese or mini bocconcini.
Storing your Breakfast Salad
Storing a leftover salad is always tricky. Prepare and store different element and place in separate airtight containers. Freezing anything in this recipe is not recommended.
Recipe
Arugula Breakfast Salad
Ingredients
- 12 pieces Baby Potatoes
- 5 slices Bacon
- 1 large Avocado
- 8 pieces Cherry Tomatoes
- 4 large Eggs
- 4 cups Baby Arugula
Maple Dressing
- 1 tablespoon Olive Oil
- 1 tablespoon Maple Syrup
- 2 teaspoon Apple Cider Vinegar or White Wine Vinegar
- 1 teaspoon Dijon Mustard or Honey Dijon
- ¼ teaspoon Salt
Instructions
- To make the baby potatoes, cook them in boiling water until fork tender or cook them in a pressure cooker. (see notes)
- Cook the bacon in a frying pan on medium heat. When fully cooked, remove from the pan and pour out the bacon grease.
- Cut the cooked baby potatoes in half. Melt the butter in the frying pan on medium heat. Place the potato halves cut side down and let them crisp up. Toss with salt and pepper and remove from the pan
- Cut the baby tomatoes in half and slice up the avocado. Scatter the arugula on a platter or plates.
- Prepare the dressing by whisking all of its ingredients together until smooth.
- When ready to serve, cook the eggs in your preferred way. Poached eggs or sunny side up work great for this.
- Top the arugula with the egg, potatoes, bacon, avocado and tomato. Drizzle on the dressing and serve.
