Breakfast Salad sounds simple, and it is, but the combination of medium-boiled eggs, crispy thick-cut bacon, avocado, and everything bagel seasoning over crisp romaine is what makes this one worth making. A quick lemon vinaigrette ties it all together with a bright, tangy finish. It comes together in 25 minutes and works well for brunch or a light weekday breakfast.
Love this recipe? Try our Blue Cheese Wedge Salad, Spinach and Bacon Salad with Warm Bacon Dressing, or our Cobb Salad for Meal Prep.
Breakfast Salad Recipe at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 10 minutes
- 👥 Servings: 2 entrée salads
- 🔥 Cook Method: Assemble + Instant Pot or Stovetop Eggs
- 🍽️ Cuisine (or General Category): Breakfast Salad / Brunch Recipe
- 👩🍳 Pair With: Sourdough toast, fresh fruit salad, Cowboy Potatoes
- ⭐ Difficulty Level: Easy
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After testing different egg cooking methods, medium-boiled eggs gave us the best texture. The creamy yolks pair perfectly with the avocado and bacon. ~Jami
Why We Love This Recipe
- Jammy Egg Yolks: Medium-boiled eggs give you a yolk that's just slightly soft in the center, which acts almost like a sauce when you break into it over the salad.
- Crispy Bacon in Every Bite: Thick-cut bacon stays crunchier longer than thin-cut, so every forkful has a little texture contrast.
- Fast Homemade Dressing: The lemon vinaigrette takes about one minute to make in a jar.
- Works for Brunch Entertaining: You can prep every component ahead and assemble right before serving.
Key Ingredients
- Romaine Lettuce: We like romaine here because it holds up really well under the dressing and doesn't wilt the second you add the warm eggs and bacon. Wash and dry it well before chopping.
- Medium-Boiled Eggs: This is the star of the dish. You want the white fully set but the yolk still a little soft and jammy in the center - not runny, not chalky. Cook time matters here, so check the notes section.
- Avocado: Use a ripe but still firm avocado so it holds its cube shape in the salad and doesn't turn mushy when you toss it.
- Thick-Cut Bacon: Regular thin-cut bacon works in a pinch, but thick-cut gives you that satisfying crunch that holds up better in the salad.
- Radish: Slice it very thin, almost paper thin if you can. It adds a mild peppery bite and a little color without taking over the salad.
- Everything Bagel Seasoning: This is our favorite finishing touch. It adds savory, sesame, and garlic flavor in one sprinkle and gives the whole salad a really fun twist.
- Lemon Vinaigrette: Fresh lemon juice is key here - bottled juice just doesn't give you the same bright, clean flavor. We found that adding a small amount of honey balances out the tartness perfectly.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Romaine: Baby arugula or mixed greens work well if you prefer a lighter or more peppery base. Just know that delicate greens wilt faster once dressed.
- Bacon: Turkey bacon is an easy swap if you prefer it. You can also use prosciutto crisped in a pan for a slightly different flavor.
- Avocado: If avocado isn't your thing, sliced cucumber adds a fresh crunch in its place.
- Flavor: Add a handful of halved cherry tomatoes for sweetness and color. They pair really well with the lemon dressing.
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How to Make a Breakfast Salad with Eggs, Avocado, and Bacon.
STEP ONE: Make the Lemon Vinaigrette
Add the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper to a small jar with a lid. Shake until well combined.
Alternatively, whisk the ingredients together in a small bowl until emulsified. Set aside.
STEP TWO: Dress the Lettuce
Arrange the chopped romaine lettuce in a large shallow serving bowl.
Drizzle the lemon vinaigrette over the lettuce and gently toss until lightly coated.
STEP THREE: Add the Toppings
Top the dressed romaine with the cubed avocado, chopped bacon, and thinly sliced radish.
Arrange the ingredients evenly across the salad.
STEP FOUR: Finish and Serve
Nestle the jammy egg halves throughout the salad.
Sprinkle with everything bagel seasoning and red pepper flakes (if using) and season with additional salt and black pepper to taste. Serve immediately.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Prepare the jammy eggs and avocado just before serving.
✔️DO Use fresh, high-quality eggs for the best flavor and creamy yolk.
✔️DO Add the vinaigrette just before serving to keep the lettuce crisp.
Storage
Store leftover breakfast salad ingredients separately in airtight containers in the refrigerator for up to 2 days. Reassemble and add dressing just before serving for best results.
Recipe FAQs
A medium-boiled egg has a fully set white with a yolk that's jammy and slightly soft in the center rather than completely firm. For this salad, that creamy yolk acts almost like a built-in dressing when you cut into it, which pairs really well with the lemon vinaigrette.
Everything bagel seasoning is a blend of sesame seeds, poppy seeds, dried garlic, dried onion, and flaked salt. We use it here for a savory, slightly garlicky finish that ties the ingredients together. If you don't have it, a light sprinkle of flaked sea salt and a pinch of garlic powder gets you close.
We'd recommend prepping the components separately the night before rather than assembling the full salad in advance. The avocado browns quickly and the romaine will wilt once dressed, so it's best to assemble and dress it right before serving.
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📖 Recipe
Breakfast Salad with Eggs, Avocado, and Bacon
Ingredients
Breakfast Salad
- 5 to 6 ounces romaine lettuce washed and chopped (about 4 cups)
- 3 medium-boiled eggs peeled and halved
- 1 medium avocado cubed
- 3 thick-cut bacon slices cooked until crispy and chopped
- 1 radish very thinly sliced
- 1 teaspoon everything bagel seasoning
- Salt and black pepper to taste
- Red pepper flakes (optional)
Lemon Vinaigrette
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- ½ teaspoon Dijon mustard
- ½ teaspoon honey
- Pinch of salt
- Pinch of black pepper
Instructions
- Add the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper to a small jar with a lid. Shake until well combined. Alternatively, whisk the ingredients together in a small bowl until emulsified. Set aside.
- Arrange the chopped romaine lettuce in a large shallow serving bowl or on a serving platter. Drizzle the lemon vinaigrette over the lettuce and gently toss until lightly coated.
- Top the dressed romaine with the cubed avocado, chopped bacon, and thinly sliced radish, arranging the ingredients evenly across the salad.
- Nestle the egg halves throughout the salad. Sprinkle with everything bagel seasoning and red pepper flakes (if using). Season with additional salt and black pepper to taste. Serve immediately.
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Notes
- Cook the eggs in an ice bath immediately after cooking for easier peeling and better texture.
- Shake or whisk the dressing thoroughly before serving to fully combine the lemon juice and olive oil.
- Slice the avocado just before assembling to prevent browning.
- Dress the salad right before serving so the romaine stays crisp.
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