Recipe: Summer Breakfast Salad

updated May 1, 2019
summer
Summer Breakfast Salad
When salad for breakfast involves eggs, bacon, and avocado mixed with fresh greens and plump berries, it's hard to resist.

Serves4

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(Image credit: Joe Lingeman)

If you’re not one already, this salad is the one that will make you a breakfast salad believer. And it’s easy to see why — it has a lot going for it. Fresh ingredients like spinach, plump blueberries, and creamy avocado make you feel like you’re starting the day off on the right foot, while protein-rich eggs, bacon, and quinoa will keep you going until lunch. But what will make you fall hard is the warm bacon-apple cider vinaigrette. The temperature makes the whole salad comforting, and it works to mellow any bite in the greens and enhance the sweetness of the berries.

(Image credit: Joe Lingeman)

Here’s How to Make an Even Better Dressing

For a better dressing to bring this salad together, start with your cast iron skillet. Start by gently cooking the bacon in a cast iron skillet on the stovetop, then use the rendered fat in the pan to cook the eggs, and finally draw on all the built-up flavors and warm fat to whisk up a vinaigrette. Apple cider vinegar and honey are stirred into the rendered bacon fat for a sweet and tangy, mild-mannered dressing that’s just right in the morning.

Summer Breakfast Salad

When salad for breakfast involves eggs, bacon, and avocado mixed with fresh greens and plump berries, it's hard to resist.

Serves 4

Nutritional Info

Ingredients

  • 8 ounces

    baby spinach (about 6 packed cups)

  • 1/2 cup

    blueberries

  • 1

    medium avocado, diced

  • 1/3 cup

    cooked red quinoa

  • 1/4 cup

    toasted pumpkin seeds

  • 6 strips

    bacon

  • 4

    large eggs

  • 1/4 cup

    apple cider vinegar

  • 2 teaspoons

    honey

  • 1/2 teaspoon

    kosher salt

Instructions

  1. Place the spinach, blueberries, avocado, quinoa, and pumpkin seeds in a large bowl and toss to combine. Divide the salad between bowls or deep plates.

  2. Place the bacon in a large cast iron skillet over medium-low heat. Cook until the fat has rendered out and the bacon is crispy, flipping halfway through, about 10 minutes total. Transfer the bacon to a paper towel-lined plate. Once cool, break the bacon into small crumbles.

  3. Reduce the heat to low and fry the eggs in the rendered bacon fat to desired doneness. Remove the pan from the heat. Top each salad with the crumbled bacon and an egg.

  4. Whisk the vinegar, honey, and salt into the remaining bacon fat in the pan until emulsified. Drizzle the warm dressing over the salad and serve immediately.