Breakfast Salad. Yep, it’s a thing. Hard boiled eggs, roasted potatoes, all tossed up with greens and balsamic dressing. Get a big serving of healthy greens in with all the fixings! A great way to use up any leftover hard boiled eggs too!
It was just last summer while visiting Toronto that I discovered a lot of people eat salad for breakfast. And while traveling to North Carolina last week I found out it wasn’t just a Canadian thing.
Sorry Canada – I still think you’re super special.
We hit the road last week to visit friends in Asheville, North Carolina. They have two young children, both work full-time and there’s not a lot of time to spare in the kitchen.
I actually don’t know how they manage to eat at all with little ones running around!
I was pretty amazed with the quick, healthy and creative dishes they came up with for their family. They inspired me to share some of the meals we enjoyed with them on Oat&Sesame. I think they will be great go-to recipes for anyone short on time and craving a simple and delicious homemade meal.
First up is a recipe for a breakfast salad. Don’t walk away from this one just because the word “salad” is in the title. It’s delicious.
The recipe is inspired by a restaurant in West Asheville called Sunny Point. I’ve eaten there on previous trips and recommend eating there if you’re visiting Asheville.
How to Make a Breakfast Salad
Step 1: Roast Potatoes.
This recipe uses basic salt and pepper on the roasted potatoes. You can add your favorite spice blends to make this recipe your own!
Step 2: Fry bacon + boil eggs.
The best way to get perfectly hard boiled eggs is to start with cold water in a pan with the eggs. Bring to a boil. Remove from heat and cover for 10 minutes. Let cool completely before peeling.
Step 3: Prepare Balsamic Dressing.
The balsamic dressing is easy enough to make at home or buy at the store.
Step 4: Layer all salad ingredients + enjoy!
- 6 white potatoes diced into 2" pieces
- 6 hard boiled eggs peeled and diced
- 12 strips bacon cooked and roughly chopped
- 1 bag of salad with greens of choice
- 1 small container of cherry tomatoes sliced in half if necessary
- 1/2 cup sunflower seeds toasted
- 1/3 cup crumbled feta cheese to top (optional)
- Balsamic dressing store bought or homemade
- salt & pepper
- olive oil
Preheat oven to 400F.
Dice the potatoes and toss them with salt, pepper and olive oil. Place on a rimmed baking sheet, roast for 18-20 minutes or until crisp and tender.
While the potatoes are roasting, fry the bacon, boil the eggs and prepare the dressing if making from scratch.
Once the potatoes are ready, build the salad as desired and top with dressing.
If preparing breakfast for the week, keep the ingredients in separate containers and toss right before eating.