BLT & egg breakfast salad
5
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Upgrade this classic sarnie filling with fried eggs and a fresh kale salad
Ingredients
Rye Bread (German Style)
2 slice(s), small
Calorie controlled cooking spray
4 spray(s)
Streaky Bacon, raw
4 rasher(s), medium
Cherry Tomatoes
150 g
Vinegar, All Types
2 tablespoon(s)
Olive Oil
4 teaspoon(s)
Egg, whole, raw
4 large, raw
Kale, raw
400 g
Instructions
1
Heat the grill to high. Arrange the bread in a single layer on a baking sheet and mist with cooking spray. Toss to coat and mist again. Grill for 2 minutes, stirring halfway, until crisp.
2
Set a large nonstick pan over a medium heat and cook the bacon, stirring, for 8 minutes or until crisp. Transfer to a plate using a slotted spoon, reserving any drippings in the pan.
3
Return the pan to a medium heat, then cook the tomatoes for 3 minutes, stirring, until just softened. Stir in the vinegar, 1 tbsp water and 2 tsp of the oil and cook for another 30 seconds. Transfer to a bowl and set aside.
4
Return the pan to a medium heat and fry the eggs in the remaining oil for 2 minutes.
5
Meanwhile, combine the kale and tomatoes, then divide between plates. Top with the eggs, croutons and bacon. Season to taste, then serve.
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