"Why only eat your favourite bacon, avocado, egg and toast combo for breakfast when you can enjoy it as a beautiful salad for lunch or dinner?" – Lucy Nunes

What you need to know before you start

This recipe comes together in roughly 30 minutes, making it a great option when you’re short on time but still craving something delicious. The homemade croutons are made with leftover bread, and you’ll need some basic equipment like a frypan and a saucepan, as well as a food processor to prepare the avocado dressing.

Why is this the best all-day breakfast salad recipe?

Inspired by a big breakfast loaded with bacon, eggs, toast and avocado, we’ve turned a classic Aussie savoury brekkie into a vibrant salad, perfect for brunch, lunch or dinner. 

Simple ingredients and fresh seasonal produce are the heroes here, thanks to the sweet baby roma tomatoes, crisp iceberg lettuce, salty crispy bacon and perfectly jammy eggs tossed with a creamy and herbaceous basil and avocado dressing. Feel free to make this dish your own by adding extra protein such as barbecued chicken, smoked salmon or even cooked prawns to take this simple salad to the next level. 

How to cook perfectly crispy bacon

To achieve perfectly crispy bacon, we use streaky bacon – a type of bacon that comes from the belly of the pig, characterised by ‘streaks’ of fat and meat – to add a deeply savoury, salty richness to the dish. 

While you can cook streaky bacon in a number of different ways, including in the oven or microwave, we cook ours in a frypan over medium heat for 5-6 minutes, until golden and crisp.

How long do you boil eggs?

For this recipe, you’ll require soft-boiled eggs with slightly runny yolks and set whites. To achieve this, bring a large saucepan of water to the boil. Add the eggs and cook for 6 minutes 30 seconds. Once cooked, place the eggs in a bowl of ice water for a few moments before you’re ready to peel. For slightly firmer yolks, cook for 7 minutes.

What ingredients you’ll need

Extra virgin olive oil: Olive oil is used to cook and crisp the torn bread and is used to add a velvety finish to the avocado dressing.

Leftover bread: We use sourdough to create homemade croutons. Tear into chunks to achieve that rustic look. 

Streaky bacon slices: Streaky bacon adds a rich, salty, savoury and textural crunch to the dish.

Asparagus: The delicate sweet earthiness of asparagus pairs beautifully with the creamy dressing and richness from the bacon and eggs.

Iceberg lettuce: The crunchy freshness of iceberg lettuce acts as the perfect base for this savoury salad.

Baby roma tomatoes: These small, oval-shaped tomatoes are sweet in flavour, with a mild tang that complements the other ingredients in the salad. 

Soft-boiled eggs: Eggs add richness and a beautifully jammy texture to the complete dish. 

Avocado: Mild, creamy and buttery in flavour, avocado forms the base of the salad dressing. 

Basil leaves: Basil leaves add a fresh herbaceousness to the dressing.

Lemon: The juice of a lemon is used to brighten the dressing and cut through the richness from the avocado. 

Garlic cloves: Fresh garlic adds complexity to the dish thanks to its strong, punchy and pungent aroma. 

How do you prepare all-day breakfast salad?

Recreating this bacon and egg salad at home is easy and fuss-free. Prepare the cooked elements first, including the toasted croutons, streaky bacon, eggs and boiled asparagus. Then move on to the dressing by placing all ingredients into a food processor and blitzing until smooth.

Once you have all your components prepared, it’s time to assemble your salad. Begin by spreading half the dressing onto a large plate before arranging fresh iceberg wedges. Follow this with the croutons, bacon, tomatoes, asparagus and eggs, then dollop over the remaining dressing. 

How to store an all-day breakfast salad

This all-day egg and bacon breakfast salad is best served fresh, however you can store any leftover components individually. 

Store iceberg lettuce in the refrigerator, ideally in a crisper drawer. It can be kept in its original packaging or wrapped in a damp paper towel and placed in a plastic bag. When stored properly, iceberg lettuce can last up to 2 weeks.

The dressing can be transferred to a jar and stored for up to 2 days. Similarly, cooked bacon, boiled eggs and cooked asparagus can be kept in airtight containers in the fridge and consumed within 2-3 days. 

What to serve with all-day breakfast salad

This breakfast salad is great to serve on its own, but feel free to mix things up with your favourite ingredients, such as cucumber, chickpeas, sweet potatoes and cheese. Pair it with a fresh fruit smoothie or a frothy cappuccino to complete your meal. 

If you love our all-day breakfast salad recipe, try this 

For more salad recipes that go beyond the traditional, look to these fun and fresh ideas: 

• Broccoli tabbouleh salad
• Speck caesar salad
• Tomato and peach salad with nahm jim