Breakfast Salad With Soft Boiled Egg Recipes

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BREAKFAST SALAD WITH SOFT BOILED EGG



Breakfast Salad With Soft Boiled Egg image

I found this salad on pinterest, and made it last night, and let me say it is impressive! I was skeptical at first that my husband would like it, but he loved it and wanted me to add this one to my cookbook! Very delicious, make sure not to skimp on the homemade croutons, they really make this salad.

Provided by AlainaF

Categories     Brunch

Time 40m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 10

2 slices bread (I used sourdough)
2 tablespoons melted butter
1 -2 teaspoon cinnamon sugar
1 tablespoon apple cider vinegar
2 -3 tablespoons olive oil
1 tablespoon maple syrup
4 bacon, slices (cooked crisp and chopped or torn into pieces)
2 tablespoons chopped walnuts or 2 tablespoons pecans
2 eggs
4 cups chopped romaine lettuce

Steps:

  • For the cinnamon toast croutons, cut up bread into 1 inch chunks, and toss with melted butter and cinnamon in a bowl.
  • Bake on a cookie sheet at 400 degrees until crispy, or you can oven broil them for about 2 minutes, then shake the pan to loosen croutons and broil for another 2 minutes, or until crispy. Make sure to watch closely so they don't burn.
  • To make the vinaigrette, mix together apple cider vinegar, olive oil and maple syrup until blended.
  • For the soft boiled eggs, boil a saucepan of water then carefully add the eggs, and boil for for about 5-7 minutes, depending on how soft you want them. When done, rinse under cold water and peel carefully.
  • To assemble the salad, add 2 cups of lettuce into each bowl, then add the bacon, cinnamon toast croutons, nuts, vinaigrette and top with an egg.
  • Serve right away and enjoy!

Nutrition Facts : Calories 531.2, Fat 42.8, SaturatedFat 13.8, Cholesterol 227.4, Sodium 442.9, Carbohydrate 26.1, Fiber 3.1, Sugar 10.8, Protein 12.4

BREAKFAST EGG SALAD



Breakfast Egg Salad image

Hard-boiled eggs get tossed with diced avocado and a flavorful vinaigrette in this egg salad perfect for breakfast that pairs well with smoked salmon and whole-grain bread.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

4 large eggs
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 avocado, diced
Coarse salt and ground pepper
2 ounces sliced smoked salmon (about 2 slices)
1/3 cup watercress, thick ends trimmed
2 slices whole-grain bread, toasted

Steps:

  • In a small pot, cover eggs with water by 1 inch and bring to a boil over high. Cover, remove from heat, and let sit 12 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel eggs and separate whites from yolks. Reserve 1 yolk. Coarsely chop egg whites.
  • In a medium bowl, whisk together mustard and lemon juice. Finely grate egg yolk into mustard mixture and whisk to combine. Stir in egg whites and avocado and season with salt and pepper. To serve, divide smoked salmon, egg salad, and watercress between toasts.

Nutrition Facts : Calories 285 g, Fat 12 g, Fiber 4 g, Protein 28 g

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