Breakfast Salad with Eggs, Avocado, and Bacon

5 from 1 vote

Breakfast Salad with Eggs, Avocado, and Bacon

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.

Prep Time15

Cook Time10

Total Time25

Course: Lunch, Salad

Cuisine: American

Servings:

Calories: 520kcal

Author: Jami Powell

Equipment

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.

Video

Notes

Safety Tip Jammy eggs are not fully cooked. Pregnant individuals, young children, the elderly, or those with weakened immune systems should consult a doctor or use pasteurized eggs. Learn more about egg safety here.

Cooking Notes

Instant Pot Eggs: Place eggs on a trivet with 1 cup of water in the Instant Pot. Cook on High Pressure for 3 minutes, immediately quick release, and transfer to an ice bath for 5 minutes before peeling.

Stovetop Eggs: Carefully lower eggs into boiling water and cook for 8 to 9 minutes. Transfer immediately to an ice bath for 5 minutes before peeling.

For the best texture, wait to add the dressing until just before serving. Medium-boiled eggs provide a creamy yolk that acts like part of the dressing, while crisp romaine keeps the salad fresh and crunchy.

Tips for Best Results

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.

How to Know It's Ready

The salad is ready when the romaine is crisp, the avocado is freshly cut, and the eggs have firm whites with slightly creamy yolks. The dressing should lightly coat the ingredients without pooling at the bottom of the bowl.

Nutrition