BLT-and-Egg Breakfast Salad Bowl
3
Points®
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)
Cooking spray
2 spray(s)
Uncooked reduced fat center cut bacon
4 slice(s)
Cherry tomatoes
1 cup(s)
Apple cider vinegar
2 tbsp(s)
Water
1 tbsp(s)
Olive oil
4 tsp(s)
Raw egg
4 large
Kale
6 cup(s)
Table salt
¼ tsp(s)
Black pepper
⅛ tsp(s)
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.
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