Breakfast Salad with Rustic Toast & Avocado Spread

The Rise and Shine of Vegetable Breakfasts

A revolution towards nutritious breakfasts is rising among active, health conscious customers. Vegetable-centric dishes are an easy solution for those wishing to start their day on a nutritious and savory note. It’s a great time to let Summer seasonal produce shine on your morning plates.

Leafy greens are a great platform for combining high-profit items and the classic breakfast flavors we’ve come to love. Draw inspiration from our breakfast salad with lemony arugula mix, poached eggs, bacon lardons, and more. Don’t forget to pair with rustic pan toasted boule and a popular avocado spread!

 

Breakfast Salad with Rustic Toast & Avocado Spread
A fresh summer salad perfect for breakfast made on a base of Lemony Arugula and spring mix greens. Topped with crispy shallots, smoked bacon, tomatoes, asparagus, and a poached egg. Paired with a red wine vinaigrette and rustic pan toasted French boule with avocado spread.
Servings
4
Servings
4
Breakfast Salad with Rustic Toast & Avocado Spread
A fresh summer salad perfect for breakfast made on a base of Lemony Arugula and spring mix greens. Topped with crispy shallots, smoked bacon, tomatoes, asparagus, and a poached egg. Paired with a red wine vinaigrette and rustic pan toasted French boule with avocado spread.
Servings
4
Servings
4
Ingredients
Red Wine Vinaigrette
Crispy Shallots
Smoked Bacon Lardons
Rustic Pan Toast
Servings:
Units:
Instructions
Red Wine Vinaigrette
  1. Whisk vinegar, honey, mustard, lemon juice, salt and pepper in a bowl; whisking constantly, slowly drizzle in oil until emulsified. Cover and refrigerate. Makes about 1½ cups
Crispy Shallots
  1. Toss shallots and fl our in a bowl; transfer to parchment-lined sheet tray, shaking off excess flour. Deep-fry at 350°F until golden brown and crisp, about 4 minutes. Remove with a slotted spoon to paper towel-lined sheet tray; season with salt while still warm.
Smoked Bacon Lardons
  1. Heat oil in a sauté pan over low heat; add bacon and cook until crisp; remove with a slotted spoon to paper towel-lined sheet tray to drain.
Avolcado Spread
  1. Mash avocado, lemon juice, salt and pepper in a bowl; stir in chives. Cover and refrigerate. Makes about 1½ cups.
Rustic Pan Toast
  1. Heat oil in sauté pan over medium heat; add bread and cook until golden brown, turning once. Transfer to wire rack; season with salt and pepper.
For Serving
  1. Heat ¾ gallon water and vinegar in a saucepot to a simmer over medium heat. Crack 1 egg into a ramekin; stir simmering water. Immersing ramekin slightly into water, slowly slide egg into water; cook until the white is set and yolk is still soft, about 4 minutes. Remove with slotted spoon to paper towel-lined plate.
  2. Toss a portion of each the arugula, spring mix, Smoked Bacon Lardons and vinaigrette in a bowl; transfer to serving plate. Cut 1 slice of toast into three triangles and spread with a portion of the Avocado Spread; arrange around greens on plate. Top greens with the poached egg and a portion of each of Cheddar, tomatoes, and asparagus; garnish with Crispy Shallots, chives, and pepper.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Red Wine Vinegar #305065

Honey #306362

Dijon Mustard #304607

Fresh Lemon Juice #028246

Sea Salt #306458

Fresh Ground Black Pepper #036411

Olive Oil #370868

Large Shallots #027455

All-Purpose Flour #036100

Vegetable Oil #370862

Thick Cut Smoked Bacon #010100

Avocados #097077

Fresh Chives #097252

French Boule #171252

White Vinegar #305866

Large Eggs #032434

Markon® Lemony Arugula #042027

Spring Mix #097400

NYS Extra White Cheddar #010110

Heirloom Cherry Tomatoes #097789

Asparagus #097034

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