Our best breakfast salad recipe makes a healthy-ish breakfast salad with soft boiled eggs, avocado, crispy bacon, mushrooms sautéed in the bacon juices, crunchy lettuce, sweet cherry tomatoes, and bright tangy pickles. It’s for those of you who can’t decide between a healthy breakfast or comforting bacon and eggs and it’s this week’s edition of Weekend Eggs.

Who doesn’t love a deliciously filling breakfast salad? Guilt-free bacon, eggs and mushrooms – and crispy bacon and mushrooms sautéed in bacon juices at that! – lightened up in a fresh fragrant salad, made all the healthier with zingy pickles, which are so good for our gut-health.

Our best breakfast salad recipe with soft boiled eggs, creamy avocado, crispy bacon, sautéed mushrooms, and bright tangy pickles is this week’s recipe in our Weekend Eggs series of recipes for breakfast eggs dishes from around the world, which we launched with Grantourismo back in 2010. 

If you haven’t visited us in a while, recipes published in our re-booted breakfast eggs series include breakfast nachos, egg foo young for the original Cantonese fu yong dan, our breakfast burrito, a classic Mexican huevos rancheros, a Mexican migas recipe with a twist for a ‘Migas tortilla’, fried eggs breakfast taco with chorizo, crunchy potatoes and spicy chorizo oil, scrambled eggs breakfast taco recipe with avocado and chorizo, Basque fried eggs with chorizo and potatoes recipe for ‘messy eggs’, Mexico City-inspired chorizo eggsThai fried egg salad recipe for yam khai dao, and pesto scrambled eggs

We’ve also published recipes for a Japanese rolled omelette, scrambled eggs with sauteed mushrooms on sourdough, soft scrambled eggs with Chinese pork and chives, Indian egg bhurjiChinese marbled tea eggscorn fritter breakfast burgersRussian devilled eggs, Turkish çılbır poached eggs and menemen scrambled eggs, Calabria’s take on ‘eggs in purgatory’ with ’nduja, Thai son-in-law eggsThai omelette kai jiawCambodian steamed eggs, and Malaysia and Singapore’s half-boiled eggs with kaya jam and toast.

Before I tell you more about our best breakfast salad recipe with soft boiled eggs, avocado, bacon, mushrooms, and pickles, I have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by using our links to buy travel insurancerent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. You could also browse our Grantourismo store for gifts for food lovers, including food-themed reusable cloth face masks designed with my images.

Another option is to support our epic Cambodian cuisine history and cookbook on Patreon; or buy us a coffee, although we’ll probably use our coffee money to buy cooking ingredients for recipe testing; or buy something on Amazon, such as these cookbooks for culinary travellersJames Beard award-winning cookbookscookbooks by Australian chefsclassic cookbooks for serious cookstravel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. We may earn a small commission but you won’t pay extra. Now let me tell you about our best breakfast salad recipe with soft boiled eggs, avocado, bacon, mushrooms, and pickles.

Best Breakfast Salad Recipe with Soft Boiled Eggs, Bacon, Avocado, Sautéed Mushrooms, and Pickles

If there’s one thing that I learnt as a child growing up in Australia who was lucky to straddle two culinary cultures – Russian and Australian, both of which are multicultural – was that there’s so much more to breakfast than cereal, porridge, toast, and eggs, as delicious as all of those things can be.

My Russian grandfather essentially ate deconstructed breakfast salads every morning of his life. While I’d be sitting at the dining table tucking into Russian pancakes, sweet or savouring porridge, or fried dumplings, my papa would be sitting beside me munching on fresh juicy cucumbers, crunchy red radishes, sweet plump tomatoes, zingy dill pickles, and a boiled egg or two – all washed down with homemade vodka.

Best Breakfast Salad Recipe with Soft Boiled Eggs, Sautéed Mushrooms, Bacon and Pickles. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

On top of that early breakfast education and my teen years spent travelling around Australia with my parents and little sister – which was the best all-round education an Aussie kid could have – Terence and I spent our 20s and early 30s living in inner-city Sydney, where we were just as happy spending our weekend breakfasts eating croissants as we read the papers in a park, slurping noodle soups or gorging on Chinese buns in Chinatown, or polishing off plates of eggs Benedict or avocado toast at a local café.

But it was perhaps the 23 years of living abroad and travelling the world that followed that taught Terence and I the most about how our fellow global citizens breakfast around the world – from yoghurt and honey in Greece to menemen in Turkey, from bun cha in Hanoi to banh mi in Hoi An.

While there’s so much that is ‘same same but different’ about how we all kickstart our days – Southeast Asian noodle soups and rice porridges are the best example of that – there’s still plenty that distinguishes culinary cultures, while uniting us all in our joy of discovering those similarities and differences.

All of this is to say that if breakfast salad seems as strange to you as slurping a noodle soup or tucking into a plate of barbecued pork and rice, do give it a go and let us know what you think. Just a few tips to making our best breakfast salad recipe.

Tips to Making our Best Breakfast Salad Recipe with Soft Boiled Eggs, Avocado, Bacon, Sautéed Mushrooms, and Pickles

As usual, I only have a few tips to making our best breakfast salad recipe. Firstly, it’s important to follow the order below so that your soft-boiled eggs, bacon and mushrooms are still warm, so do prepare our classic salad dressing at the start, as you can easily set that aside or keep in in the fridge depending on where you are.

Best Breakfast Salad Recipe with Soft Boiled Eggs, Sautéed Mushrooms, Bacon and Pickles. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

I recommend washing, patting-dry and prepping your fresh ingredients next, your lettuce leaves, sprigs of fresh dill or any fresh fragrant herbs of your choice, the crunchy cucumber slices, sweet cherry tomatoes, and diced avocado.

Arrange those attractively on the plates, layering the lettuce leaves, then the cucumber, cherry tomatoes, and avocado. Place the pickles in between to brighten the spaces between the fresh vegetable pieces.

Make your jammy soft-boiled eggs next, following Terence’s guide for perfect soft boiled eggs (link in the recipe) and then when you’re ready, transfer the boiled eggs to a bowl of cold water until you need them. Peel the eggs in the water (it’s so much easier) then dry them, slice them in half, and arrange on the plates.

Next, fry the bacon in your favourite pan until it’s half-done to your liking, then mid-way through set the bacon pieces aside and tilt your pan so the bacon juices slide to one side, then fry the mushrooms in the bacon juices. I dare you to resist sneaking a few pieces! Yum.

Lastly, transfer the boiled egg halves, fried bacon and mushrooms to the salad plates, arranging them prettily, then drizzle on some salad dressing and sprinkle on sesame seeds, chilli flakes, and freshly ground pepper and sea salt. Serve immediately while the eggs, bacon and mushies are still warm, and serve with the jar of dressing, salt and pepper and encourage your breakfast partner to toss the salad and season to their taste. Enjoy!

Best Breakfast Salad Recipe 

Best Breakfast Salad Recipe with Soft Boiled Eggs, Sautéed Mushrooms, Bacon and Pickles. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Best Breakfast Salad Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Breakfast, Brunch
Cuisine: Australian, French, Fusion
Servings: 2
Calories: 809kcal
Author: Lara Dunston

Ingredients

Salad dressing

  • 1 tbsp whole Dijon whole grain mustard
  • 1 tbsp finely minced scallion
  • 1 tsp coarse sea salt
  • ½ tsp freshly ground pepper
  • 1 tbsp white wine vinegar
  • ½ tbsp lemon juice
  • 1/2 cup virgin olive oil

Salad

Instructions

  • Prepare the classic salad dressing: transfer all the ingredients to a glass jar, seal the lid, and shake, then set aside.
  • Wash, pat-dry and prep the lettuce leaves, sprigs of dill, cucumber slices, cherry tomato halves, and diced avocado, and arrange them prettily on the plates, beginning with the lettuce leaves, then the cucumber, cherry tomatoes, and avocado. Place the pickles in between the fresh vegetable pieces.
  • Make the soft-boiled eggs following these instructions and when ready transfer to a bowl of cold water until you need them, then peel the eggs in the water, dry them, slice them in half, and arrange on the plates.
  • Fry the bacon in your favourite pan until half-done to your liking, then mid-way through set the bacon pieces aside, tilt the pan so the bacon juices fall to one side, then fry the mushrooms in the bacon juices.
  • Transfer the boiled egg halves, fried bacon and mushrooms to the salad plates, arranging them prettily.
  • Drizzle on some salad dressing and serve immediately with the jar of dressing, salt and pepper. Encourage your breakfast partner to toss the salad and season to their taste.

Nutrition

Calories: 809kcal | Carbohydrates: 25g | Protein: 13g | Fat: 77g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 52g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 2003mg | Potassium: 1401mg | Fiber: 11g | Sugar: 8g | Vitamin A: 9317IU | Vitamin C: 54mg | Calcium: 173mg | Iron: 5mg

Please do let us know in the comments below if you make our best breakfast salad recipe with soft boiled eggs, avocado, bacon, mushrooms, and pickles, as we’d love to know how it turns out for you.

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