BLT Breakfast Salad with Honey Mustard Dressing

A healthy, low carb wake-up call. BLT Breakfast Salad with Honey Mustard Dressing, fresh spinach and arugula (or baby rocket leaves), juicy ripe cherry tomatoes and asparagus, topped with crispy bacon pieces and a soft boiled egg.Don’t forget the drizzle of home-made honey dijon mustard dressing! I love this!

Way better than cereal. Way better than boring old toast. I’ll take two, please.

This all started when I was looking at the box of sad weetbix in my kitchen cupboard. Sad because I wasn’t feeling it.

I wanted eggs. Soft-boiled eggs. But how to fill it out without any bread? Salad. Yep. Breakfast salad.

I’ve decided after enjoying this bowl, that salad is totally acceptable in the morning. Because the honey mustard dressing that comes with it kinda feels breakfast-y anyway.

And any excuse to eat bacon in the morning is on my long list of excuses.

SALADS FOR EVERY OCCASION:

Southwestern Chicken Salad with Low Fat Creamy Sauce

Grilled Cajun Chicken Salad With Creamy Cajun Dressing

Broccolini Prosciutto Feta and Avocado Salad

Chickpea Tomato Salad

BLT Breakfast Salad with Honey Mustard Dressing

Author: Karina

A healthy, low carb wake-up call for breakfast with fresh spinach and arugula (or baby rocket leaves) with juicy ripe cherry tomatoes and asparagus, topped with crispy bacon pieces and a soft boiled egg, and drizzled with a home-made honey dijon mustard dressing.

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Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

Serves: 2

Ingredients

USMetric

Salad:

• ▢ 2 cups salad leafy greens of choice I used a mix of baby spinach and rocket/arugula leaves
• ▢ ½ cup cherry tomatoes sliced
• ▢ 1 bunch asparagus spears sliced in half
• ▢ 4 rashers short cut bacon trimmed of all fat and diced
• ▢ 2 large soft boiled eggs
• ▢ 1 pinch salt to season

Dressing:

• ▢ 1 tablespoon olive oil
• ▢ ½ teaspoon dijon mustard
• ▢ ½ teaspoon honey
• ▢ 2 teaspoons milk any milk preference
• ▢ 1 pinch salt to season

Instructions

• Place eggs and asparagus spears into a small - medium sized pot/saucepan, and cover with water until just covering the eggs. Bring to a gentle simmer, and allow to simmer for 4-6 minutes (for soft boiled) or longer for hard boiled eggs. After time is up, drain water and fill saucepan with cold water. Drain again and fill with cold water until water stays cool (this prevents eggs from cooking in their shell).
• Meanwhile, fry bacon on a nonstick pan sprayed with cooking oil spray until crispy.
• Combine all salad dressing ingredients together in a smaller bowl, and whisk (with a small whisk or fork) until combined. Place spinach, rocket/arugula and asparagus together on your serving plates/bowls. Top with cooked bacon pieces, eggs, and drizzle with dressing.
• Good morning!

Notes

Cook eggs to your preference: 4-6 minutes for soft boiled or 6-8 minutes for hard boiled.

Nutrition

Calories: 209kcal | Carbohydrates: 14g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 187mg | Sodium: 189mg | Potassium: 776mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4.965IU | Vitamin C: 30mg | Calcium: 120mg | Iron: 7mg

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