This Breakfast Salad with Warm Tomato Vinaigrette is a great way to shake up your morning routine and start your morning off right!

Did you know that you can turn any sandwich into a salad? This Breakfast salad with warm tomato vinaigrette is very loosely based on the NYC staple. Bacon egg and cheese, always served on a roll and with ketchup 🙂

green lettuce in a yellow bowl with several bowls containing bacon, one egg in its shell, oil, vinegar, and tomatoes and onion and some parsley herb. on a white ash wooden background

A vinaigrette at its most basic definition is just oil and vinegar. We use spices, herbs and other ingredients to enhance that basic formula to make a salad pop. In this salad I use tomatoes, onions, herbs and the fat rendered from the bacon to enhance the vinaigrette. Don’t like bacon? Sausage is divine in this salad. Want to keep this salad vegetarian? Use mushrooms instead of bacon, its equally as delicious.

chopped red onion, tomatoes and parsley on a wooden cutting board with a knife alongside. On a white ash distressed wood background

As for the base, use whatever greens you like. I’m a huge fan of texture and almost always use more than one type of lettuce. This particular day I made the salad with shredded romaine and frisée lettuce. Kale would be great here as well as plain green leafy lettuce. Anything goes so mix it up.

Now let’s discuss eggs. I’m a sucker for fried eggs. The eggs are more of a fry/steam combo. I love a good yolky yolk but can’t stand a runny white. The steaming firms the whites and leaves my yolk beautifully runny. Any type of egg works here too. Poached, over easy, hard boiled, soft boiled and even scrambled.

closeup view of a white bowl with yellow stripes, green lettuce in the bowl with a fried egg and tomatoes and bread on top. a smaller bowl on the top right with sliced tomatoes
Breakfast Salad with Warm Tomato Vinaigrette

The final step is cheese and bread. Use your fave cheese and toast up some bread. If you’ve never had a breakfast salad before, I guarantee this won’t be the last 😉

a yellow and white bowl with lettuce, a fried egg , cheese, tomatoes and bread in it. On top of a brown linen with a fork alongside the bowl. Top right corner is a small bowl with tomatoes and a white spoon and another small bowl with crushed peppers and a brown cutting board with shaved cheese and a peeler on a white distressed wood background

Need more breakfast Inspo click here for my fried egg and tomato toast recipe.

a yellow and white bowl with lettuce, a fried egg , cheese, tomatoes and bread in it. On top of a brown linen with a fork alongside the bowl. Top right corner is a small bowl with tomatoes and a white spoon and another small bowl with crushed peppers on a white distressed wood background

Breakfast Salad with Warm Tomato Vinaigrette

Yield: feeds 1
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This Breakfast Salad with Warm Tomato Vinaigrette is a great way to shake up your morning routine and start your morning off right!

Ingredients

  • 2 cups of your fave leafy greens
  • 3 slices of bacon, roughly cut
  • 1 tbsp extra virgin olive oil
  • 1/2 small red onion, diced
  • 1/2 cup grape tomatoes, halved or quartered 
  • 3 tbsp white wine vinegar
  • 1 tbsp of fresh parsley, chopped
  • 1 egg
  • shaved or grated parmesan cheese
  • salt and pepper to taste
  • french baguette toasted

Instructions

  1. Place your washed greens in a bowl. Set aside
  2. Place a medium sized non stick skillet on the stove and add the bacon. Turn the stove on to medium. cook the bacon how you like it. when it's done transfer the bacon to a paper lined dish. Leave the bacon grease in the pan.
  3. Add the tbsp of oil and add the tomato and onion together.
  4. Saute until the tomato breaks down and the skin is beginning to peel. season with a dash of salt.
  5. Add the vinegar and saute for 1 minute. Turn off the heat and add the parsley.
  6. Taste vinaigrette and adjust seasoning with salt and pepper. transfer the vinaigrette to a bowl and wipe down the skillet. no need to wash it yet.
  7. Place the same skillet on the stove over medium high heat and add a smidge more oil to fry the egg.
  8. Crack the egg into a small bowl or ramekin, then when the oil is hot, gently lower the egg into the skillet and turn the heat down to medium.
  9. Cook the egg for 2 minutes, Then cover the pan and reduce heat to medium low. cook for another 3 minutes for a perfectly yolky yolk and no runny whites 🙂 season with salt and pepper.
  10. To serve toss the greens with some or all the vinaigrette, top with bacon, fried egg and parmesan cheese.. and don't forget the bread.
  11. Enjoy!
Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 450

Nutrition information isn't always accurate.

© Angie
Cuisine: Breakfast / Category: Siriusly Savory