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Photo of BLT-and-Egg Breakfast Salad Bowl by WW

BLT-and-Egg Breakfast Salad Bowl

3
Points® value
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
A light coat of cooking spray will create crispy croutons. Keep an eye on them - the broiler will quickly turn golden brown into blackened in seconds.

Ingredients

Pumpernickel bread

2 slice(s), cut into bite-size pieces

Cooking spray

2 spray(s)

Uncooked reduced fat center cut bacon

4 slice(s), chopped

Cherry tomatoes

1 cup(s), halved

Apple cider vinegar

2 tbsp(s)

Water

1 tbsp(s)

Olive oil

4 tsp(s), divided

Raw egg

4 large

Kale

6 cup(s), baby variety

Table salt

¼ tsp(s), or to taste

Black pepper

⅛ tsp(s), or to taste

Instructions

  1. 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.
  2. 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
  3. Return pan to medium heat; add remaining oil. Crack eggs into pan; cook until desired degree of doneness.
  4. 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.

Notes

PER SERVING: 194 Cal, 12 g Total Fat, 3 g Sat Fat, 401 mg Sod, 11 g Total Carb, 2 g Sugar, 0 g Added Sugar, 3 g Fib, 11 g Prot.

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