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Breakfast Salad

04 Mar 2016 20 min 2


Did you read that right? Yes, you did! Breakfast salad is not a foreign concept and this is a really simple one to get you going in the morning. The crispy bacon and soft boiled eggs are familiar breakfast favourites, but the brioche croutons add a bit of luxe, the escarole lettuce has a sharp but inviting bite and the warm dressing brings it all together nicely. Breakfast and salad: it’s not that strange after all!


4 soft boiled free-range eggs, halved
2 slices brioche, toasted then chopped into croutons
6 rashers streaky bacon
2 large handfuls of escarole or frisee lettuce leaves
1 teaspoon mustard
1 tablespoon red wine vinegar
juice of half a lemon


Salad: Slice the bacon into 3cm pieces. Add a splash of olive oil to a non-stick fry pan over a medium heat and cook the bacon until golden and crispy. When cooked, remove the bacon with a slotted spoon. Make sure you reserve the delicious bacon fat that has been rendered out, as this will be used to make the dressing.

Dressing: Add the mustard, red wine vinegar and lemon juice to the warm pan, whisk together and set to one side.
To build the salad, place the leaves on a plate, sprinkle over the bacon and croutons, garnish with the soft boiled eggs, season with salt and pepper and then drizzle over the warm dressing to serve.

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