Breakfast Salad with Roasted Potatoes & Avocado-Basil Dressing

American Cuisine · Breakfast

Breakfast Salad with Roasted Potatoes & Avocado-Basil Dressing

Roasted potatoes and bagel chips give this breakfast salad substance and crunch. The avocado dressing is blended with basil and lemon, then served with greens, eggs and fresh vegetables. Prepare the dressing while the oven handles the potatoes and bagels.
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Total
50 minutes
Serves
4 servings

Bring it to the table

About this recipe.

Roasted baby potatoes, bagel chips and eggs over greens with cucumber, tomatoes and a creamy avocado-basil dressing.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Dressing

  • 1 small avocado
  • 6 tbsp fresh lemon juice
  • 1 cup fresh basil leaves (packed)
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1 tsp kosher salt
  • 1/4 tsp black pepper (freshly ground)

Salad

  • 1 lb baby potatoes (quartered)
  • 1 tbsp everything bagel seasoning
  • 4 tbsp olive oil (divided)
  • 2 everything bagels (cut into 1/4-inch-thick rounds)
  • 1/2 tsp kosher salt (plus more for the eggs)
  • 4 large eggs (use pasteurized shell eggs if serving with soft yolks)
  • black pepper (freshly ground, to finish the eggs)
  • 1 5-ounce package mixed greens
  • 2 Persian cucumbers (chopped)
  • 10 oz cherry tomatoes (halved)

Give each tray its own timing

The potatoes need longer than the bagel rounds. Check the chips early and remove them as soon as they are golden.

At the table

Arrange the cooked components over the greens shortly before serving, with the dressing alongside.

The cooking plan

How to make Breakfast Salad with Roasted Potatoes & Avocado-Basil Dressing.

  1. Blend the avocado, lemon juice, basil, 2 tablespoons olive oil, garlic, 1 teaspoon salt and 1/4 teaspoon pepper until smooth. Refrigerate the dressing while preparing the salad.

  2. Heat the oven to 425°F. Toss the potatoes with the everything seasoning and 2 tablespoons of the salad oil on a baking sheet. Roast until crisp and tender, about 25 to 30 minutes, stirring halfway through.

  3. Toss the bagel rounds with the remaining 2 tablespoons salad oil and 1/2 teaspoon salt. Spread on a separate baking sheet and bake, turning halfway, until golden, about 10 to 15 minutes. Break into bite-size pieces.

  4. Bring a small pot of water to a boil and lower in the eggs. Reduce to a simmer. For a soft center, use pasteurized shell eggs and begin checking at about 6 minutes; otherwise cook until the whites and yolks are firm. Cool in ice water, peel, halve and season with salt and pepper.

  5. Arrange the greens on a platter. Add the cucumber, tomatoes, eggs, roasted potatoes and bagel chips. Serve with the chilled avocado-basil dressing.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Breakfast Salad with Roasted Potatoes & Avocado-Basil Dressing

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Roasted baby potatoes, bagel chips and eggs over greens with cucumber, tomatoes and a creamy avocado-basil dressing.
Print Recipe
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Lunch, Salad
Cuisine: American
Ingredients Instructions Notes

Ingredients
  

Dressing
  •  
    1 small avocado
  •  
    6 tbsp fresh lemon juice
  •  
    1 cup fresh basil leaves packed
  • 2 tbsp olive oil
  •  
    2 garlic cloves
  • 1 tsp kosher salt
  • ¼ tsp black pepper freshly ground
Salad
  •  
    1 lb baby potatoes quartered
  •  
    1 tbsp everything bagel seasoning
  • 4 tbsp olive oil divided
  •  
    2 everything bagels cut into 1/4-inch-thick rounds
  • ½ tsp kosher salt plus more for the eggs
  •  
    4 large eggs use pasteurized shell eggs if serving with soft yolks
  • black pepper freshly ground, to finish the eggs
  •  
    1 5-ounce package mixed greens
  •  
    2 Persian cucumbers chopped
  • 10 oz cherry tomatoes halved

Instructions
 

  1. Blend the avocado, lemon juice, basil, 2 tablespoons olive oil, garlic, 1 teaspoon salt and 1/4 teaspoon pepper until smooth. Refrigerate the dressing while preparing the salad.
  2. Heat the oven to 425°F. Toss the potatoes with the everything seasoning and 2 tablespoons of the salad oil on a baking sheet. Roast until crisp and tender, about 25 to 30 minutes, stirring halfway through.
  3. Toss the bagel rounds with the remaining 2 tablespoons salad oil and 1/2 teaspoon salt. Spread on a separate baking sheet and bake, turning halfway, until golden, about 10 to 15 minutes. Break into bite-size pieces.
  4. Bring a small pot of water to a boil and lower in the eggs. Reduce to a simmer. For a soft center, use pasteurized shell eggs and begin checking at about 6 minutes; otherwise cook until the whites and yolks are firm. Cool in ice water, peel, halve and season with salt and pepper.
  5. Arrange the greens on a platter. Add the cucumber, tomatoes, eggs, roasted potatoes and bagel chips. Serve with the chilled avocado-basil dressing.

Notes

Use pasteurized shell eggs if choosing a soft yolk; otherwise cook the eggs until the whites and yolks are firm.
The potatoes and bagel chips can bake at the same oven temperature, but their cooking times differ. Check each tray separately.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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