Breakfast Salad with Eggs

Instructions

1. Step 1

   Heat the oven to 220°C and place a rimmed baking sheet inside while the oven heats.

   Cookware: oven, rimmed baking sheet

2. Step 2

   Toss the potatoes with 1 tbsp (15 ml) olive oil, ⅜ tsp (2 gr) salt, and ¼ tsp (0.5 gr) black pepper. Spread them on the hot baking sheet and roast until browned and tender, about 25 minutes.

   Timer: 25 min (fixed)

   Ingredients used: 0.5 gr Ground Black Pepper, 15.0 ml Olive Oil, 450.0 gr Potato, 2.0 gr Salt

   Cookware: oven, rimmed baking sheet

3. Step 3

   Cook the bacon in a skillet over medium heat until browned and crisp. Transfer it to the medium bowl with a slotted spoon.

   Timer: 7 min (fixed)

   Ingredients used: 120.0 gr Bacon

   Cookware: medium bowl, skillet, slotted spoon

4. Step 4

   Bring a saucepan of water to a boil, gently lower in the eggs, and boil for 10 minutes. Transfer them to a bowl of ice water and cool for 5 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: medium bowl, saucepan, slotted spoon

5. Step 5

   Whisk the remaining olive oil, apple cider vinegar, Dijon mustard, honey, remaining salt, and remaining black pepper until combined.

   Ingredients used: 30.0 ml Apple Cider Vinegar, 10.0 gr Dijon Mustard, 0.5 gr Ground Black Pepper, 10.0 gr Honey, 30.0 ml Olive Oil, 2.0 gr Salt

   Cookware: small bowl, whisk

6. Step 6

   Combine the salad greens, tomatoes, avocado, red onion, and chives in a large bowl. Add the roasted potatoes, bacon, and vinaigrette, then toss gently.

   Ingredients used: 1.0 piece Avocado, 200.0 gr Cherry Tomato, 10.0 gr Chive, 120.0 gr Mixed Salad Greens, 60.0 gr Red Onion

   Cookware: large bowl

7. Step 7

   Peel and halve the cooled eggs. Divide the salad among four plates, arrange the egg halves on top, and serve.

   Cookware: cutting board, knife