Breakfast Salad

Breakfast Salad

by Pam on June 6, 2013

I have a confession to make. I am obsessed with soft boiled eggs. Ever since I figured out how to make the perfect soft boiled egg[1], I have been making them at least a few times a week for breakfast or lunch. Recently I had leftover salad greens and vinaigrette in the refrigerator as well as a piece of bacon leftover from breakfast so I decided to throw it all together along with a soft boiled egg and make a breakfast salad. I absolutely loved this meal! I enjoyed the combination of the creamy egg with the tangy vinaigrette and the crunchy bacon and salty Parmesan. This salad was so delicious and it was beautiful too. This is, by far, my new favorite salad. Loved it!

Prepare Fran’s Vinaigrette[2]; set aside.

Heat an inch of water in a small saucepan over medium high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo sized egg, cook for 6 minutes & 30 seconds.

While the egg is cooking, toss the mixed greens and tomatoes with a little vinaigrette, to taste, until evenly coated. Place into a serving bowl then sprinkle the top with the bacon crumbles and shaved Parmesan on top.

Once the egg has finished cooking, run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg. Once it is peeled, place on top of the prepared salad,  slice down the center with a knife, season with sea salt and freshly cracked pepper, to taste then dig in. Enjoy!

 



Print[3]

Save[4]



Breakfast Salad




Yield: 1 salad

Prep Time: 5 min.

Cook Time: 6 min.

Total Time: 11 min.



Ingredients:

Fran’s Vinaigrette (see link to recipe up above)
1 egg
2 cups of mixed greens
3-4 grape tomatoes, sliced in half
1 slice of bacon, cooked & crumbled
1/2 tbsp shaved Parmesan
Sea salt and freshly cracked pepper, to taste

Directions:

Prepare Fran’s Vinaigrette; set aside.

Heat an inch of water in a small saucepan over medium high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo sized egg, cook for 6 minutes & 30 seconds.

While the egg is cooking, toss the mixed greens and tomatoes with a little vinaigrette, to taste, until evenly coated. Place into a serving bowl then sprinkle the top with the bacon crumbles and shaved Parmesan on top.

Once the egg has finished cooking, run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg. Once it is peeled, place on top of the prepared salad, slice down the center with a knife, season with sea salt and freshly cracked pepper, to taste then dig in. Enjoy!



Photos and recipe by For the Love of Cooking.net

References

  1. ^ The Perfect Soft Boiled Egg (www.gordon-ramsay-recipe.com)
  2. ^ Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

This recipe has already been read 652 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close