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Name: Brunch-worthy Breakfast Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: not set
Ingredients: 4 slices Bacon thick, cut in half; 2 teaspoons Black pepper; 12 ounces Fingerling potatoes; 1 teaspoon Kosher Salt; 1 medium Shallot minced; 1 tablespoon Fresh parsley minced; 1 tablespoon Fresh chives chopped; 1 teaspoon Ground mustard; 2 tablespoons Maple Syrup pure; 3 tablespoons rice wine vinegar; 2 tablespoons Olive oil; .125 teaspoon Salt; 12 cups Mixed greens; 1 cup Grape tomatoes quartered; 4 large Eggs cooked

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INGREDIENTS

For the peppered bacon:
4 slices Bacon ; thick, cut in half
2 teaspoons Black pepper
For the warm herbed potatoes:
12 ounces Fingerling potatoes
1 teaspoon Kosher Salt
1 medium Shallot ; minced
1 tablespoon Fresh parsley ; minced
1 tablespoon Fresh chives ; chopped
For the maple dijon viaigrette:
1 teaspoon Ground mustard
2 tablespoons Maple Syrup ; pure
3 tablespoons rice wine vinegar
2 tablespoons Olive oil
.125 teaspoon Salt
For the salad:
12 cups Mixed greens
1 cup Grape tomatoes ; quartered
4 large Eggs ; cooked

INSTRUCTIONS

Sprinkle the bacon all over on both sides with the black pepper. Cook it in a medium skillet until crisp on both sides. Place the bacon on a paper towel to drain and then remove all the grease from the pan except for about a tablespoon.

In a medium stock pot cover the potatoes with water, plus about an inch. Add the kosher salt to the water. Bring it to a boil and then reduce the heat to a simmer until the potatoes are fork-tender — about 7 minutes. Drain the water and put them back in the stock pot.

Bring the bacon grease back up to temperature over medium heat. Add the shallots and cook them until translucent, 1-2 minutes. Scrape the cooked shallots and remaining bacon grease into the stock pot with the potatoes and toss to coat. Stir in the parsley and chives.

To make the vinaigrette, whisk together the mustard, maple syrup, and rice wine vinegar. Slowly drizzle in the olive oil, whisking constantly. Stir in the pinch of salt.

Place the salad greens and tomatoes in a large bowl. Pour in the vinaigrette and toss to coat. Add the bacon and warm potatoes. Cook the eggs to order and place on top of each salad as you are serving.

NOTE: If you can’t find fingerling potatoes feel free to use red-skinned or yellow potatoes cut into 2? pieces. If you don’t have rice wine vinegar you can use any other sweet vinegar such as white wine vinegar or apple cider vinegar.

NOTES

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Brunch-worthy Breakfast Salad

For the peppered bacon:
4 slices Bacon thick, cut in half
2 teaspoons Black pepper
 For the warm herbed potatoes:
12 ounces Fingerling potatoes
1 teaspoon Kosher Salt
1 medium Shallot minced
1 tablespoon Fresh parsley minced
1 tablespoon Fresh chives chopped
 For the maple dijon viaigrette:
1 teaspoon Ground mustard
2 tablespoons Maple Syrup pure
3 tablespoons rice wine vinegar
2 tablespoons Olive oil
.125 teaspoon Salt
 For the salad:
12 cups Mixed greens
1 cup Grape tomatoes quartered
4 large Eggs cooked

To make the vinaigrette, whisk together the mustard, maple syrup, and rice wine vinegar. Slowly drizzle in the olive oil, whisking constantly. Stir in the pinch of salt.

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Nutrition

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Serving Size: 1 Serving (395g)
Recipe Makes: 4 Servings

Calories: 392
Calories from Fat: 222 (57%)

Amt Per Serving		% DV

	Total Fat 24.7g	33 %
	Saturated Fat 7.6g	38 %
	Monounsaturated Fat 10.8g
	Polyunsanturated Fat 3.1g
Cholesterol 441.9mg		136 %
Sodium 715.7mg		25 %
Potassium 902.3mg		24 %
Total Carbohydrate 23.4g		7 %
	Dietary Fiber 4g	16 %
	Sugars, other 19.4g
Protein 19.7g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 392

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