Best 3 Breakfast Brunch Salad Recipes

BAGEL SALAD

Steps:

• For the dressing: Whisk together the lemon juice, Dijon and honey in a small bowl. Drizzle in the olive oil while whisking until creamy. Stir in the scallions and season with salt and pepper.
• For the salad: Heat the butter in a skillet over medium heat. Add the bagels and cook, tossing occasionally, until golden and crispy on the outside, about 7 minutes (they'll still be a little chewy on the inside, but that's good). Transfer to a plate, sprinkle with salt and set aside.
• Bring a pot of water to a boil and prepare an ice water bath. Carefully lower the eggs into the boiling water, reduce to a simmer and cook for 8 minutes. Transfer to the ice bath to cool (or run under cold water for a little). Peel and slice into halves or quarters.
• Place the everything bagel topping in a bowl. Roll the cream cheese cubes into little balls with your hands and then roll them around in the everything bagel topping.
• On a serving plate, arrange the mixed greens. Top with the tomatoes, cucumbers, red onions, bagel croutons, cream cheese balls, eggs, scallions, dill, a few pinches of salt and a few turns of pepper. Drizzle with the dressing.

BRUNCH FRUIT SALAD

Steps:

• Drain pineapple, reserving juice. Combine the pineapple, bananas, grapes, oranges and apples in a large bowl; set aside. , In a small saucepan, combine sugar and cornstarch. Add the orange juice, lemon juice and reserved pineapple juice; stir until smooth. Bring to a boil; reduce heat. Cook and stir for 2 minutes. Pour over fruit; mix gently. Cover and refrigerate until serving.

BREAKFAST SALAD

Steps:

• A day before serving, marinate the cheese: Place feta in a small container with a tight-fitting lid. Add garlic clove and peppercorns. Pour in enough olive oil to just cover the cheese. Cover and refrigerate overnight.
• Wash and crisp the lettuce: Fill a deep bowl with very cold water, hold the lettuce heart by the stem, dip it in and swish it gently to loosen any dirt. Lift out and let drain upside down. Repeat with the other heart. Cut off the white stem ends and gently unfurl each romaine heart onto a large plate. Use your fingers to fluff and separate the leaves, but try to keep the natural formation intact.
• Squeeze half a lemon over each lettuce heart. Use a spoon to scoop chunks of avocado on top. Place tufts of sprouts among the romaine leaves. Place cucumber pieces and egg halves near the base of the lettuce. Add about 6 chunks of cheese.
• Liberally sprinkle the plate with flaky salt and black pepper, then splash on plenty of olive oil, making sure to hit the egg, cheese and avocado. (You can use the oil used to marinate the feta, if you like.) Tuck the herb leaves in among the lettuce leaves or just sprinkle them over the top. Place the remaining lemon halves near the egg halves.
• Serve with warm toast if you like. At the table, squeeze lemon over the salad and eat with a knife and fork, or with your hands.