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breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!

Yes, yes, yes.

A breakfast that gets me sprinting out of bed and straight to the kitchen.

Fresh greens, jammy eggs (which can easily be made into hard boiled eggs if runny eggs are not your thing) + crispy bacon slices + fork-tender baby potatoes + ripe avocado slices + nutty, shaved Parmesan sprinkled throughout. All tossed in a zesty, tangy mustard vinaigrette.

Serve with buttered toast and a hot cup of coffee for a complete breakfast.

BREAKFAST SALAD

yield:4 SERVINGS

prep time:20 MINUTES

cook time:20 MINUTES

total time:40 MINUTES

A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!

5.00 stars (1 ratings)

 PRINT RECIPE

INGREDIENTS:

• 8 slices bacon
• 1 1/4 pounds baby gold potatoes, halved
• 1 bunch arugula, washed, dried, and torn
• 8 soft boiled eggs, halved
• 1 avocado, halved, seeded, peeled and sliced
• 1/4 cup shaved Parmesan

FOR THE MUSTARD VINAIGRETTE

• 1/3 cup extra virgin olive oil
• 2 1/2 tablespoons white wine vinegar
• 1 tablespoon whole grain mustard
• 1 small shallot, diced
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. FOR THE MUSTARD VINAIGRETTE: In a medium bowl, whisk together olive oil, vinegar, mustard and shallot; season with salt and pepper, to taste. Set aside.
2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
3. Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 7-10 minutes; drain well.
4. To assemble the salad, place arugula in a large bowl; top with bacon, potatoes, eggs, avocado and Parmesan. Pour the MUSTARD VINAIGRETTE on top of the salad and gently toss to combine

This salmon and brown rice poke bowl recipe is a true delight

Ingredients :

Poke:

• 1 lb salmon cut into 1/2-inch cubes
• 1/4 cup (65 mL) soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of rice vinegar
• 1 teaspoon of grated ginger
• 1/2 teaspoon minced garlic
• 3 green onions, the white part, thinly sliced

Bowl of rice :

• 2 cups brown rice, cooked, according to package directions
• 1 cucumber
• 4 radishes
• 1 avocado
• 2 carrots
• Black sesame seeds

Preperation :

1. Prepare rice according to package directions.
2. In a medium bowl, combine soy sauce, sesame oil, rice vinegar, ginger, garlic and green onions. Mix well.
3. Add the salmon and marinate in the refrigerator for at least 30 minutes.
4. Peel long pieces of cucumber. Slice the radishes. Cut the avocado into quarters, then into thin slices. Cut the cucumbers into julienne strips.
5. Serve the salmon on top of the rice and garnish with sesame seeds.
6. Place the vegetables in the bowl.
7. To serve!

Ingredients :

• 2 cups (500 mL) uncooked macaroni noodle
• 1/2 cup (125 mL) diced red bell pepper
• 1/2 cup (125 mL) diced green pepper
• 1/2 cup (125 mL) diced celery
• 1 green onion, finely chopped
• 1/2 cup (125 mL) grated carrots
• 1/2 cup (125 mL) mayonnaise
• 1 tablespoon of apple cider vinegar
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 1/2 teaspoon of pepper

Preperation :

1. Cook the macaroni according to the instructions. Drain the pasta. Put aside.
2. In a small bowl, combine the mayonnaise, apple cider vinegar, sugar, salt and pepper.
3. In a large bowl, put the pasta. Then, the vegetables. Then the sauce. Mix well.
4. Cover and refrigerate for 2-4 hours before serving.