Photo of BLT & egg breakfast salad by WW

BLT & egg breakfast salad

Points® value
Total Time
35 min
20 min
15 min
Upgrade this classic sarnie filling with fried eggs and a fresh kale salad


Rye Bread (German Style)

2 slice(s), small, Torn into bite size pieces

Calorie controlled cooking spray

4 spray(s)

Streaky Bacon, raw

4 rasher(s), medium, Unsmoked, fat trimmed, chopped

Cherry Tomatoes

150 g, halved

Vinegar, All Types

2 tablespoon(s), Apple cider

Olive Oil

4 teaspoon(s)

Egg, whole, raw

4 large, raw

Kale, raw

400 g, baby


  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.


Add ¼ avocado, sliced, to each serving.