Bacon and Egg Salad With Orange Vinaigrette Dressing

Time to Cook: 
10 min
Time to Prepare: 
5 min
Number of Servings: 
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Author: Karen Humphrey

Ever have salad for breakfast? This would be the one you would want; a gently poached egg, crumbled bacon and crisp croutons all dressed up in a light fresh orange vinaigrette. Add in some sliced avocado if you wish for a little extra creaminess, but it's just as good without. If breakfast isn't your thing, serve this as part of an Easter dinner starter or a light lunch. Either way, it's delicious.

Great light starter or lunch


5 cups shredded Romaine lettuce

3 green onions, chopped finely

4 slices of bacon, cooked and crumbled

1 cup croutons

4 eggs, poached

1 avocado, peeled, pitted, and sliced into wedges (optional)

Orange vinaigrette:

2 Tbsp olive oil

3 Tbsp freshly squeezed orange juice

1/2 tsp grainy mustard

1/4 tsp honey

1/4 tsp paprika

pinch salt

pinch pepper


1. In a large bowl, toss together the bacon, romaine lettuce, and finely chopped green onion.

2. To make the dressing measure all the vinaigrette ingredients into a mason jar. Screw on a lid and give it a good shake until well combined. Toss however much you need with the salad greens.

3. Portion the salad out onto plates and top with eggs. Serve immediately.