Thursday, July 26, 2012

Breakfast Salad

Breakfast Salad

I don't believe I'm being overly dramatic when I say that two words have changed my life forever.

Breakfast. Salad.

Breakfast salad!

Salad for breakfast.

Do you see what I'm trying to tell you? You can have bacon and eggs with arugula and basil and blue cheese, and balsamic vinegar, for breakfast. The words definitely do not do this justice. Rebecca Romijn was on the cover of Health magazine last month, which I might have mentioned before, because I literally made or bought every thing she suggested. She has impeccable taste, clearly. She says, this salad is the yummiest breakfast she has ever eaten. The basil makes it.

Word, sistah.

Breakfast Salad

I ate this the other day with my friend and we raved for hours. Probably because we were eating bacon and we don't ever eat bacon. Vegetarian friends, I'm sure you could leave the bacon out and it would still be very good. The saltiness and sharpness from the blue cheese can carry you through. It's the basil you don't want to leave out.

You know why this is such a winning combination? The soft boiled egg is creamy, (the yolk should not be particularly runny, but you want it loose) the bacon is salty and crunchy, the arugula is peppery, the basil is fresh, the blue cheese is strong and creamy, and the balsamic vinegar and olive oil drizzled on top ties all the flavors together. It just works. And, it's divine.

Breakfast Salad
serves 1

2 cups of arugula
1 tablespoon shredded basil
1 tablespoon crumbled blue cheese
2 strips cooked bacon, broken into bite sized pieces
good balsamic vinegar
Olivie oil
Kosher salt
Freshly ground pepper
1-2  eggs

To soft boil your eggs: place eggs in a pot, barley covered with cool water. Place the pot on a burner and turn on the burner to high heat. Set a timer for 10 minutes at sea level and 11 minutes for high altitude. Take the eggs out as soon as the timer goes off. The water will be boiling before the time is up. Rinse them with cold water and let them sit for about two minutes in the cool water before peeling. If you are making a big batch and using a large pot your water will take longer to boil. A good rule of thumb is once the water does come to a boil, let it boil for three minutes before taking off the heat and cooling.

*tip- boil one more egg more than you need as a tester. If the tester egg is undercooked, you can re-boil the remaining eggs again for a couple more minutes before doing the cooling and peeling process again. We also found that the cooler an egg is, the less runny it is when you slice it open.

Mound the arugula on your plate and sprinkle with the basil, blue cheese and bacon. Place eggs on top and drizzle with balsamic vinegar and olive oil. Sprinkle salt and pepper on top and enjoy!

If you're not a fan of blue cheese, sub some goat or feta cheese instead.


  1. Arugula is my favourite greens. This breakfast salad looks simply delectable.

  2. What an awesome idea! That looks delicious!

  3. I never would have even thought of having a salad at breakfast! Thanks for introducing me to this idea! I love your posts.

    P.S. I just mentioned your blog in my recent post called "Pass it on, Versatile Blogger!" I'd love for you to pass on the Versatile Blogger award in one of your posts!

  4. Fantastic but....I don't think I could just save it for breakfast, I'd need it for lunch and dinner too !
    Great recipe..