Food Recipes Big Breakfast Salad 5.0 (1) 1 Review This hearty salad has all the favorite components of breakfast but it’s made for dinner. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Published on January 23, 2023 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Prep Time: 30 mins Cook Time: 25 mins Total Time: 50 mins Servings: 4 This isn’t your standard weeknight salad – it’s hearty, fresh, and ultra-flavorful. A sprinkle of everything bagel seasoning makes everything better, so toss roasted potatoes in plenty of it to add heft to this meal. Then, why not double down on the everything bagel flavor with crispy bagel chips that soak up jammy 6-minute egg yolks and a creamy avocado-basil dressing? Finish things off with sweet cherry tomatoes and mini cucumbers (it is a salad, after all). And if there are no vegetarians in sight, go ahead and take up a notch by frying up some bacon to crumble on top. Ingredients Dressing 1 small avocado 6 Tbsp. fresh lemon juice (from 3 lemons) 1 cup packed fresh basil leaves 2 Tbsp. olive oil 2 cloves garlic 1 tsp. kosher salt 1/4 tsp. freshly ground black pepper Salad 1 lb. baby potatoes, quartered 1 Tbsp. everything bagel seasoning 4 Tbsp. olive oil, divided 2 everything bagels, sliced into 1/4-in.-thick rounds 1/2 tsp. kosher salt, plus more for eggs 4 large eggs Freshly ground black pepper 1 5-oz. pkg. mixed greens 2 Persian cucumbers, chopped 10 oz. cherry tomatoes, halved Directions Blend dressing ingredients in a blender until smooth; refrigerate until ready to use. Preheat oven to 425°F. Toss potatoes, seasoning, and 2 tablespoons oil on a baking sheet. Roast, stirring halfway through, until crisp, 25 to 30 minutes. Toss bagel rounds with salt and remaining 2 tablespoons oil. Spread in a single layer on a baking sheet. Bake, flipping halfway through, until golden, 10 to 15 minutes. Break into pieces. Bring a small pot of water to a boil. Add eggs. Reduce heat; simmer for 6 minutes. Transfer to a bowl of ice water to cool. When cool enough to handle, peel and halve eggs and sprinkle with salt and pepper. Arrange greens on a platter. Top with cucumbers, tomatoes, eggs, potatoes, and bagel chips. Serve with dressing. Rate it Print