This brunch favorite beautifully combines the best elements of breakfast with a nutritious salad for lunch. With crispy bacon, hard-boiled eggs, and fresh arugula, it’s a versatile dish that’s sure to please everyone at your table. Add a touch of organic ketchup on the side for a stylish start to the day.
Ingredients:
- For the Salad:
- 4 slices bacon, cooked and crumbled (reserve 2 tablespoons bacon fat)
- Water, for boiling
- 2 eggs, hard-boiled and sliced
- 5 oz. baby arugula
- 8 cherry tomatoes, sliced in half
- 1 large leek, cut in half lengthwise and sliced thin
- 4 radishes, sliced thin
- For the Dressing:
- 2 tablespoons reserved bacon fat
- 1/4 cup apple cider vinegar
- 2 teaspoons sugar
- 1 1/2 tablespoons yellow mustard
- Cracked pepper, to taste
Directions:
- Cook the Bacon:
- Preheat your toaster oven or regular oven to 375°F (190°C).
- Lay the bacon slices flat on a baking sheet. Cook for about 20-22 minutes, or until the bacon is golden and crispy. Be sure to flip the bacon halfway through cooking for even crispness.
- Remove the bacon from the oven and transfer it to a paper towel-lined plate to drain and cool. Once cooled, crumble the bacon and set aside.
- Prepare the Hard-Boiled Eggs:
- Place the eggs in a medium pot and cover them with water. Bring the water to a boil over medium-high heat.
- Once boiling, cover the pot with a lid and turn off the heat. Let the eggs sit for 14-17 minutes.
- Drain the hot water and transfer the eggs to a bowl of cold water. Let them cool completely; this will also make peeling easier.
- Peel the eggs, slice them, and set aside.
- Make the Dressing:
- In a small mixing bowl, combine the reserved bacon fat, apple cider vinegar, sugar, and yellow mustard. Whisk until the mixture is well combined and the sugar is dissolved.
- Adjust seasoning with cracked pepper to taste.
- Assemble the Salad:
- In a large salad bowl or individual serving plates, arrange the baby arugula as the base.
- Top with sliced cherry tomatoes, thinly sliced leek, radish slices, and hard-boiled egg slices.
- Drizzle the salad with the prepared dressing.
- Sprinkle the crumbled bacon over the top and add additional cracked pepper if desired.
- Serve:
- Serve immediately as a refreshing and satisfying brunch or lunch option. For an extra touch, you can offer organic ketchup on the side.
This salad is not only delicious but also packed with flavors and textures that complement each other perfectly. Enjoy this hearty and healthy dish at your next brunch gathering or as a satisfying lunch.