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Round white plate topped with kale, tomatoes, chopped bacon, croutons and a sunny-side up egg

BLT & Egg Breakfast Salad Bowl

6
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Rise and shine with a vibrant meal to kickstart your day. Breakfast for dinner is a thing, so why not salad for breakfast? A nest of greens topped with a buttery egg, smoky bacon crumbles, luscious tomato nuggets, and a eye-opening vinaigrette is destined for regular rotation. A wisp of cooking spray is all it takes to create crispy, crunchy croutons. Just keep an eye on them as they toast beneath the broiler. They quickly go from golden-brown perfection to burnt in a matter of seconds.

Ingredients

Cooking spray

4 spray(s)

Pumpernickel bread

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

Uncooked center cut bacon

4 slice(s), chopped

Cherry tomatoes

1 cup(s), halved

Apple cider vinegar

2 Tbsp

Olive oil

4 tsp, divided

Egg

4 large egg(s)

Kale

6 cup(s), baby variety

Table salt

¼ tsp, plus more for sprinkling

Black pepper

⅛ tsp, plus more for sprinkling

Instructions

  1. Preheat broiler to high.
  2. On a small baking sheet, arrange bread cubes in a single layer; lightly coat with nonstick spray. Toss well and coat with nonstick spray again; broil, stirring after 1 minute, until crisp and browned, about 2 minutes.
  3. Warm a large nonstick skillet over medium heat. Add bacon, then cook, stirring frequently, until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; leave drippings in pan.
  4. To same skillet, add tomatoes; cook, stirring occasionally, until tomatoes begin to brown and soften, about 3 minutes. Add vinegar, 2 tsp oil, and 1 tbsp water; cook until bubbly, about 30 seconds. Transfer mixture to a heatproof bowl and set aside.
  5. Without cleaning, return same skillet to medium heat; add remaining 2 tsp oil. Into pan, carefully crack eggs; cook to desired degree of doneness, 3 to 5 minutes.
  6. To serve, toss kale with reserved tomato mixture; divide among 4 shallow bowls (about 11⁄2 cups in each bowl). Top each with 1 egg, 1⁄4 cup croutons, and 1 rounded tbsp bacon; sprinkle with salt and black pepper to taste.
  7. Serving size: 1 salad

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