Bacon, Egg, and Kale Breakfast Salad

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Bacon, Egg, and Kale Breakfast Salad Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

Based loosely on the flavors of a BLT, this salad is hearty and light at the same time. Don't worry if it feels like you don't have a lot of dressing; the luscious golden yolk makes a creamy sauce in the bowl.

Serves 1


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1 large egg (refrigerator-cold)
2 cups chopped Lacinato kale
1/2 cup halved grape tomatoes
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons cider vinegar
1/8 teaspoon kosher salt
1 bacon slice, cooked and crumbled
1/8 teaspoon freshly ground black pepper


Hands-on: 12 Minutes
Total: 12 Minutes

1. Bring a small saucepan of water to a boil. Add cold egg; reduce heat until water is simmering, and cook for 6 minutes. Drain and rinse with cold water. Peel egg, and set aside.

2. Combine kale and tomatoes in a bowl. Drizzle with oil and vinegar, and sprinkle with salt; toss to coat. Top with bacon. Carefully cut egg in half. Top salad with egg; sprinkle with pepper.

Created date

December 2015

Nutritional Information

Calories 257
Fat 15.9 g
Satfat 3.7 g
Monofat 8.3 g
Polyfat 2.6 g
Protein 14 g
Carbohydrate 17 g
Fiber 4 g
Cholesterol 195 mg
Iron 4 mg
Sodium 558 mg
Calcium 219 mg
Sugars 11 g
Est. Added Sugars 0 g