Bacon, Egg, and Kale Breakfast Salad

Name: Bacon, Egg, and Kale Breakfast Salad
Total time: 12 min
Ingredients: 1 large egg (refrigerator-cold); 2 cups chopped Lacinato kale; ½ cup halved grape tomatoes; 1 ½ teaspoons extra-virgin olive oil; 1 ½ teaspoons cider vinegar; ⅛ teaspoon kosher salt; 1 bacon slice, cooked and crumbled; ⅛ teaspoon freshly ground black pepper

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Total: 12 minutes

Servings: 1

Author : Ann Taylor Pittman

Ingredients

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1 large egg (refrigerator-cold)2 cups chopped Lacinato kale½ cup halved grape tomatoes1 ½ teaspoons extra-virgin olive oil1 ½ teaspoons cider vinegar⅛ teaspoon kosher salt1 bacon slice, cooked and crumbled⅛ teaspoon freshly ground black pepper

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Instructions

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Step 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.

Step 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.