BLT-and-Egg Breakfast Salad

3
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

fresh cherry tomato(es)

1 cup(s), halved

apple cider vinegar

2 Tbsp

water

1 Tbsp

olive oil

4 tsp, divided

egg(s)

4 large

uncooked kale

6 cup(s), baby variety

table salt

¼ tsp, or to taste

black pepper

tsp, or to taste

Instructions

  1. Preheat broiler to high heat.
  2. Arrange bread cubes in a single layer on a small baking sheet; lightly coat with cooking spray. Toss well and coat with cooking spray again; broil until crisp and browned, about 2 minutes, stirring after 1 minute (or toast in a high heat oven If you prefer).
  3. Heat a large nonstick skillet over medium heat. Add bacon; cook until crisp, stirring frequently, about 8 minutes. Remove bacon from pan with a slotted spoon and set aside; reserve drippings in pan. Return pan to medium heat. Add tomatoes; cook until tomatoes begin to brown and soften, stirring occasionally, about 3 minutes. Add vinegar, water and 2 tsp oil to pan; cook until bubbly, 30 seconds. Pour mixture into a heat proof bowl; set aside.
  4. Without cleaning, return same pan to medium heat; add remaining 2 tsp oil. Carefully crack eggs into pan; cook until desired degree of doneness.
  5. To serve, toss kale with reserved tomato mixture; divide among 4 shallow bowls (about 1 1/2 c in each bowl). Top each bowl with 1 egg, 1/4 c croutons and 1 rounded Tbsp bacon; sprinkle with salt and pepper (optional).
  6. Serving size: 1 salad

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