Arugula Breakfast Salad
Transform Bacon and Eggs into a delicious salad with a maple dressing.
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.
Video
Notes
Pressure cooker: Use an Instant Pot (pressure cooker) to rapidly cook the potatoes. Place the stainless rack in the bottom and pour in an inch of water. Place the potatoes on the rack. Close up the lid and vent and set on Pressure Cook for 5 minutes.
Nutrition
Calories: 320kcalCarbohydrates: 10gProtein: 11gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 204mgSodium: 422mgPotassium: 473mgFiber: 4gSugar: 4gVitamin A: 839IUVitamin C: 9mgCalcium: 75mgIron: 2mg
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