Breakfast salad

Breakfast salad
Yield: 2

Breakfast salad

The snow is disappearing and it’s time for spring recipes! This fresh and delicious salad is definitely a staple in our house. As the egg breaks over the salad, it makes the most decadent dressing you’ve ever had. This salad is perfect for a light weekend brunch, hopefully out in the sun.


  • 2 Tbsp mayonnaise
  • 2 Tbsp greek yogurt
  • 1 Tbsp lemon juice
  • 1 tsp grainy mustard
  • Salt and pepper to taste
  • 1 head leafy lettuce, coarsely chopped
  • 4 eggs


  1. Bring a pot of water to a boil. Place eggs in boiling water and cook for 5 minutes. Remove from the water with a slotted spoon and place in an ice bath while you make the dressing.
  2. Whisk together mayonnaise, yogurt, lemon juice and mustard. Season to taste with salt and pepper. Toss lettuce with the dressing and divide between two plates. Peel the chilled eggs and place on the salad. Season eggs with salt and pepper before serving.

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