The recipe for this morning breakfast salad was created by Jamie Oliver based on a good old British recipe. The salad turned out surprisingly tasty and energizes for the whole day.

Ingredients
4 slices of bacon
2 large eggs
100 g blood sausage
2 good slices of bread
100 g ripe cherry tomatoes
70 g arugula leaves
100 g baby spinach
1 tbsp red wine vinegar
1/2 tsp English mustard
1/2 tsp tomato ketchup
olive oil
sea ​​salt, black pepper

Servings – 2

breakfast salad recipe
1. Preheat the oven to 180 degrees. Rinse the arugula and spinach well under cold water, then pat dry.

2. Place dry leaves in a deep bowl and refrigerate.

3. Place a double layer of kitchen towel on a plate. Fill a large saucepan with water, add a pinch of salt and place on the stove over high heat.

4. Place the tomatoes on a baking sheet, drizzle with olive oil and sprinkle with a pinch of salt and pepper. Cook them in the hot oven according to the recipe for 20 minutes, or until well browned. Meanwhile…

5. Place a wide skillet over medium heat. Cut the black pudding into small pieces, then add to the hot skillet along with the bacon.

6. Fry gently for about 15 minutes, turning occasionally, the bacon should be crispy and well done. Meanwhile…

7. Crack the eggs into 2 separate teacups or glasses and set aside. Place the grill pan on the stove on high heat so that it heats up well.

8. In a small bowl, with a fork, whisk together the mustard, ketchup, vinegar, 3 tablespoons olive oil, and a pinch of salt and pepper, then set the bowl of our breakfast dressing aside for a moment.

9. Prepare two dishes for your breakfast salad. Decorate your table – lay out cutlery, glasses, seasonings, you can put a vase of flowers for beauty, in our recipe we do not forget even about such trifles.

10. Put slices of bread on a hot grill pan and fry for a minute or two, so that a crisp appears on each side. Place a slice of toasted bread in each salad bowl.

11. When the bacon and black pudding are ready, place them on a plate lined with a kitchen towel to drain. excess fat. Remove the tomatoes from the oven and turn it off, then place the plate of bacon and black pudding in the oven to keep warm. Doing everything at the same time like Jamie Oliver will save you a lot of time preparing breakfast.

12. Drizzle each slice of bread with olive oil. Place a few tomatoes on each slice and crush them with the back of a spoon.

13. When the pot of water boils, you can start cooking the eggs. Reduce the heat of the stove to low and pour the eggs one by one from the cups into the boiling water. Leave to cook for 2 minutes. Meanwhile…

14. Remove the arugula and spinach leaves from the refrigerator, pour over the prepared dressing and quickly toss everything together. Divide the leaves between bowls by dumping them on top of the bread.

15. Divide the rest of the tomatoes equally among the salad bowls, then check your eggs.

16. Remove the dish from the oven and quickly place the black pudding on top of the salads and top each salad with two slices of crispy bacon.

17. Remove the eggs with a slotted spoon and poke the yolk with your finger. If it is soft, then the yolk will be liquid; if it is hard, then the yolk is cooked hard-boiled, choose the degree of readiness of the yolk for your morning salad.

18. Then, following the recipe, carefully place eggs on salads, drizzle with olive oil and remaining dressing, pepper and serve your salad for breakfast.