Backyard Breakfast Egg Salad Recipes
BREAKFAST EGG SALAD
Hard-boiled eggs get tossed with diced avocado and a flavorful vinaigrette in this egg salad perfect for breakfast that pairs well with smoked salmon and whole-grain bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- In a small pot, cover eggs with water by 1 inch and bring to a boil over high. Cover, remove from heat, and let sit 12 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel eggs and separate whites from yolks. Reserve 1 yolk. Coarsely chop egg whites.
- In a medium bowl, whisk together mustard and lemon juice. Finely grate egg yolk into mustard mixture and whisk to combine. Stir in egg whites and avocado and season with salt and pepper. To serve, divide smoked salmon, egg salad, and watercress between toasts.
Nutrition Facts : Calories 285 g, Fat 12 g, Fiber 4 g, Protein 28 g
BREAKFAST EGG SALAD
I came up with this recipe as an idea to use some of the ingredients that come in the monthly food box that's purchased. If you make them in advance, it beats running thru the local "fast" food place.
Provided by skrice
Categories Breakfast
Time 5m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine crumbled eggs, bacon, cheese, and yogurt.
- Serve on Breakfast Bread of your choice.
- Wrap in waxed paper and take it to go.
Nutrition Facts : Calories 1041.3, Fat 68.8, SaturatedFat 22.5, Cholesterol 1941.5, Sodium 1205.9, Carbohydrate 31.8, Fiber 2, Sugar 7.8, Protein 68.2
BACKYARD BREAKFAST EGG SALAD
I was gifted with eggs from the backyard coop of a friend, and decided they needed a more interesting treatment than my usual. Found this recipe on Food52, based on one by Annie Mitchell, Eating in the Middle. It's one you can easily adapt to what you have on hand. Leftover salad will keep refrigerated for a day. Prep time depends on how you hardcook your eggs.
Provided by duonyte
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Chop the eggs.
- 2. Combine the mayonnaise, yogurt, mustard, bacon, red onion, chives, salt, and pepper. Gently stir in the eggs.
- 3. Spread on toast and serve.
Nutrition Facts : Calories 179.7, Fat 10.9, SaturatedFat 3.5, Cholesterol 287.8, Sodium 511.4, Carbohydrate 6.2, Fiber 0.5, Sugar 1, Protein 13.3
BREAKFAST SALAD WITH SOFT BOILED EGG
I found this salad on pinterest, and made it last night, and let me say it is impressive! I was skeptical at first that my husband would like it, but he loved it and wanted me to add this one to my cookbook! Very delicious, make sure not to skimp on the homemade croutons, they really make this salad.
Provided by AlainaF
Categories Brunch
Time 40m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 10
Steps:
- For the cinnamon toast croutons, cut up bread into 1 inch chunks, and toss with melted butter and cinnamon in a bowl.
- Bake on a cookie sheet at 400 degrees until crispy, or you can oven broil them for about 2 minutes, then shake the pan to loosen croutons and broil for another 2 minutes, or until crispy. Make sure to watch closely so they don't burn.
- To make the vinaigrette, mix together apple cider vinegar, olive oil and maple syrup until blended.
- For the soft boiled eggs, boil a saucepan of water then carefully add the eggs, and boil for for about 5-7 minutes, depending on how soft you want them. When done, rinse under cold water and peel carefully.
- To assemble the salad, add 2 cups of lettuce into each bowl, then add the bacon, cinnamon toast croutons, nuts, vinaigrette and top with an egg.
- Serve right away and enjoy!
Nutrition Facts : Calories 531.2, Fat 42.8, SaturatedFat 13.8, Cholesterol 227.4, Sodium 442.9, Carbohydrate 26.1, Fiber 3.1, Sugar 10.8, Protein 12.4
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