BLT-and-egg breakfast salad
2 slice(s), cut into bite-size pieces
Uncooked reduced fat center cut bacon
4 slice(s), chopped
Fresh cherry tomato(es)
1 cup(s), halved
Apple cider vinegar
4 tsp(s), divided
6 cup(s), baby variety
¼ tsp(s), or to taste
⅛ tsp(s), or to taste
- Preheat broiler. Arrange bread cubes on baking sheet;lightly coat with non stick spray. Toss well and spray again. Broil until crisp and browned, about 2 minutes,stirring after 1 minute.
- Heat large nonstick skillet over medium heat. Add bacon;cook until crisp, about 8 minutes. Remove with slotted spoon; set aside. Return pan,with drippings, to medium heat. Add tomatoes; cook until they begin to brown and soften, stirring occasionally,about 3 minutes. Add vinegar, water, and 10 ml(2 tsp) oil; cook until bubbly,30 seconds. Pour into heat proof bowl; set aside
- Return pan to medium heat; add remaining oil. Crack eggs into pan; cook until desired degree of doneness.
- Toss kale with reserved tomato mixture; divide among 4 bowls (about 375 ml[1 ½ cups] each). Top each with 1 egg, 60 ml (¼ cup)croutons, and 15 ml (1 Tbsp)bacon; sprinkle with salt and pepper if desired.