BLT & Egg Breakfast Salad Bowl
8
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)
Uncooked center cut bacon
4 slice(s)
Cherry tomato(es)
1 cup(s)
Apple cider vinegar
2 Tbsp
Olive oil
4 tsp
Egg(s)
4 large egg(s)
Uncooked kale
6 cup(s)
Table salt
0.25 tsp
Black pepper
0.125 tsp
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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