Breakfast

Breakfast BLT Salad

Crispy bacon and creamy avocado melt into tender kale leaves, while juicy tomatoes burst with each bite and a soft egg yolk coats everything in rich silkiness.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Breakfast BLT Salad
Total
17 min
Prep
10 min
Cook
7 min
Serves
2

Nutrition per Serving

Calories
292
Protein
18g
Carbs
18g
Fat
18g
Fiber
7g
Sugar
3g
Sodium
336mg

Ingredients

  • 3 cup shredded Lacinto kale (no stems)
  • 1 tsp red wine vinegar
  • 2 tsp extra virgin olive oil
  • kosher salt
  • black pepper (to taste)
  • 2 large eggs
  • 4 strips cooked center cut bacon (chopped)
  • 2 oz sliced avocado
  • 10 grape tomatoes (halved)

Instructions

  1. In a bowl combine the kale, olive oil, vinegar and 1/4 teaspoon salt. Massage with your hands for about 3 minutes, until the kale softens.
  2. Cook eggs to desired likeness, I prefer them soft boiled. How to Make Perfect Eggs in the Instant Pot.
  3. Divide the kale between two bowls, top with bacon, tomatoes, avocado and egg.
  4. Finish with pinch of salt and pepper.