Hard-Boiled Egg, Bacon and Arugula Salad

This brunch favorite combines all the best parts of breakfast with a healthy lunch salad. It's a versatile pick that everyone will love, young or old. Serve with some organic ketchup to kick off the day in style.


  • 4 slices bacon, cooked and crumbled (reserve 2 Tbs. bacon fat)
  • water, for boiling
  • 2 eggs, hard boiled, sliced
  • 5 oz. baby arugula
  • 8 cherry tomatoes, sliced in half
  • 1 lg. leek, cut in 1/2 lengthwise and sliced thin
  • 4 radishes, sliced thin
  • dressing
  • 2 Tbs. reserved bacon fat
  • 1/4 C. apple cider vinegar
  • 2 tsp. sugar
  • 1 1/2 Tbs. yellow mustard
  • cracked pepper, to taste


  1. Pre-heat toaster oven/oven to 375 degrees. Layer bacon pieces flat on a baking sheet and cook for about 20-22 minutes, until golden crisp. Be sure to flip bacon once while cooking. Remove to paper towel, crumble and set aside.
  2. In the meantime place eggs in a medium pot and cover with water. Bring to a boil, cover pot and turn off heat. Let sit 14-17 minutes and then drain. Shake eggs in pot to crack and cover with cold water to cool (this also will help peeling the eggs).
  3. In a small mixing bowl combine reserved bacon fat, cider vinegar, sugar, and mustard and whisk. Assemble salad as desired and drizzle with dressing, then sprinkle with bacon crumbles and cracked pepper.