Bacon, egg, and kale breakfast salad
Indulge in a flavorful and nutritious dish with this delightful bacon, egg, and kale breakfast salad. Perfectly balanced flavors for a satisfying meal.
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
Instructions:
- Start by boiling a small saucepan of water. Gently place a cold egg into the water, then lower the heat until it simmers. Allow the egg to cook for about 6 minutes. Next, drain the water, rinse the egg in cold water, peel it, and set it aside.
- In a bowl, mix together kale and tomatoes. Drizzle some oil and vinegar over the mixture, sprinkle a bit of salt, and toss everything together until coated. Add bacon on top. Carefully slice the egg in half and place it on the salad. Finish by sprinkling some pepper over the salad.
Summary:
- Calories: 275 kcal
- Fat: 23 g
- Protein: 12 g
- Carbs: 5 g
- Potassium: 459 mg
- Magnesium: 33 mg