Bacon, Egg, and Kale Breakfast Salad

Bacon, Egg, and Kale Breakfast Salad

CL Jan/Feb 16: Start Your Year off Light


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
Order Ingredients
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
How to Make It

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.
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.

Cooking Light DT

Leave a comment