BLT & Egg Breakfast Salad Bowl | WW USA

BLT & Egg Breakfast Salad Bowl

Total Time: 30 min
Prep: 10 minCook: 20 minServes: 4Difficulty: 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.

Cooking spray
4 spray(s)
Olive oil
4 tsp, divided
Pumpernickel bread
2 slice(s), cut into bite-size pieces
4 large egg(s)
Uncooked center cut bacon
4 slice(s), chopped
6 cup(s), baby variety
Cherry tomatoes
1 cup(s), halved
Table salt
¼ tsp, plus more for sprinkling
Apple cider vinegar
2 Tbsp
Black pepper
⅛ tsp, plus more for sprinkling

  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