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A vibrant breakfast salad with soft boiled eggs, sliced avocado, cherry tomatoes, and crispy bacon over arugula

Easy Breakfast Salad

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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 2 servings
Calories: 350
Ingredients Method

Ingredients
  

  • 4 cups baby arugula
  • 2 large egg s
  • 1 ripe avocado , sliced
  • 0.5 cup cherry tomatoes, halved
  • 2 slices thick -cut bacon, cooked and crumbled
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 0.25 teaspoon kosher salt
  • 0.125 teaspoon ground black pepper

Method
 

  1. Bring a small saucepan of water to a rolling boil.
  2. Carefully lower eggs into water and cook for 7 minutes for a medium-soft yolk.
  3. Immediately transfer eggs to an ice water bath for 3 minutes to halt cooking, then peel and halve.
  4. Whisk olive oil, lemon juice, salt, and pepper in a large mixing bowl to emulsify.
  5. Incorporate baby arugula into the dressing and toss until evenly coated.
  6. Divide greens across two plates and arrange avocado, tomatoes, and bacon on top.
  7. Position halved eggs atop the salad and serve immediately.