Breakfast Salad with Soft-Boiled Eggs, Avocado & Bacon

Name: Breakfast Salad with Soft-Boiled Eggs, Avocado & Bacon
Ingredients: ½ cup (120 ml) of your favorite salsa; 2 small avocados, pitted, peeled, and thinly sliced; Dijon Vinaigrette; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 4–8 large eggs; About 6 cups (210 g) mixed salad greens; 8 large slices thick-cut applewood-smoked bacon

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

Salad for breakfast? Yes, please! With creamy boiled eggs, plenty of crisp bacon, creamy avocado, and a dollop of your favorite salsa, this salad is terrific any time of the day. Serve it with thick slices of buttered toast or homemade Buttermilk Biscuits.

Ingredients

4–8 large eggs
8 large slices thick-cut applewood-smoked bacon
About 6 cups (

Breakfast
Brunch
Gluten-free

Method

Bring a large saucepan of water to a boil over medium-high heat. Gently lower the eggs into the water and cook for exactly 7 minutes for soft-boiled eggs. Drain the eggs and cool under running cold water for 30 seconds. Peel the eggs, cut in half, and set aside.

In a large frying pan, cook the bacon over medium heat, turning a few times, until crisp and brown, about 8 minutes. Transfer