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
- 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.
- 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.
- 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.
- 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.
- 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.
