Dinner

Breakfast Salad with Crispy Bacon, Microgreens, and Soft-Cooked Eggs Recipe

ByIsabella Vance December 30, 2025December 30, 2025

Introduction

This Breakfast Salad is a fresh and flavorful way to start your day. Combining crispy bacon, creamy avocado, and vibrant microgreens, it’s both light and satisfying. The pesto adds a delightful herbal touch that ties everything together.

A white plate holds a fresh salad with two sunny-side-up eggs placed slightly off-center, their bright yellow yolks surrounded by white, slightly crispy edges with small dollops of green pesto. Beneath and around the eggs is a bed of mixed microgreens and purple sprouts, scattered with halved cherry tomatoes showing their juicy red inside, and small cubes of crispy bacon. On the right side of the plate, thin avocado slices fan out smoothly with a light green and creamy texture, topped with two lemon wedges. The entire dish is set on a white marbled surface with a knife and fork with dark blue handles placed partially to the left, and a small bowl of green pesto partially visible on the top left corner, adding color contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 slices Bacon
1 1/2 cups Microgreens (or any greens you like)
1/2 cup Cherry tomatoes (halved)
1/4 medium Avocado (sliced)
1 tbsp Basil pesto (or more to taste)
2 large Eggs
Sea salt (to taste)
Black pepper (to taste)
Lemon wedges (optional, for serving)
Fresh basil (optional, for serving)

Instructions

Step 1: Place the bacon slices in a cold, large skillet. Turn the heat to medium-low and cook the bacon for about 10 minutes, turning every couple of minutes until crispy. Drain on paper towels, leaving the bacon grease in the pan.
Step 2: While the bacon cooks, combine the microgreens, halved cherry tomatoes, and sliced avocado in a serving bowl. Drizzle with basil pesto and gently toss to coat.
Step 3: Once the bacon is done, chop or crumble it and set aside for topping the salad.
Step 4: Keep the skillet hot over medium-low heat. Crack the eggs into the pan and cook for 2-3 minutes for sunny side up, or until cooked to your preference. You may cover the pan or flip the eggs for over easy. Season with sea salt and black pepper to taste.
Step 5: Slide the cooked eggs over the dressed greens. Sprinkle the chopped bacon on top. Serve with lemon wedges, extra pesto, and fresh basil if desired.

Tips & Variations

Use your favorite salad greens if microgreens aren’t available, such as arugula or spinach for a different flavor profile.
Swap basil pesto with sun-dried tomato pesto or a light vinaigrette for variety.
For added texture, sprinkle toasted nuts or seeds over the salad.
If you prefer a dairy element, add a sprinkle of crumbled feta or shaved parmesan.

Storage

This salad is best enjoyed fresh. If you need to store leftovers, keep components separate if possible: refrigerate cooked bacon and eggs in an airtight container for up to 2 days. The salad greens and avocado are best prepared fresh to avoid wilting and browning. Reheat eggs gently in a pan or microwave before serving.

How to Serve

A white plate on a white marbled texture surface holds a fresh salad with two sunny-side-up eggs placed on top. The salad base is made of green leafy sprouts and halved bright red cherry tomatoes scattered evenly. The eggs have vibrant yellow yolks with slightly crispy white edges, sprinkled with black pepper. Thin, fan-shaped slices of green avocado rest beside the eggs, while small pieces of crispy brown bacon bits are scattered on the salad and eggs. Two yellow lemon wedges are placed on the right and bottom edges of the plate. A silver fork with a blue handle is positioned diagonally from the top left side, resting partly on the eggs and salad. In the top right corner, a white plate with a blue rim holds extra pieces of bacon, and in the bottom left, a small white bowl contains a green herb sauce. A blue cloth napkin is partially visible on the lower right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this breakfast salad vegan?

Yes! Replace bacon with smoked tofu or tempeh, and use scrambled tofu or a plant-based egg substitute instead of eggs. Use vegan pesto or make your own without cheese.

How can I make the eggs ahead of time?

You can cook the eggs to your liking and refrigerate them in an airtight container for up to 24 hours. Reheat gently in a pan to avoid overcooking and add on top of the salad just before serving.