Name: Bacon, Egg, and Cheese Kale Salad
Prep time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 8 slices bacon; 1 clove garlic, minced; 1/4 c. red wine vinegar; 2 tbsp. Dijon mustard; kosher salt; Freshly ground black pepper; 1/2 c. extra-virgin olive oil; 2 tbsp. butter; 4 large eggs; 1 lb. kale, chopped; 1 c. freshly grated Parmesan; 1 avocado, sliced; 1 c. croutons

Step 1Preheat oven to 350°. Line sheet pan with parchment and place bacon strips without overlapping them. Bake until crispy, 20 to 22 minutes.

Step 2Meanwhile, make dressing: In a small jar, add garlic, vinegar, mustard, salt and pepper, and oil and, with a tightly fitted lid, shake until blended. Keep in fridge until ready to serve.

Step 3In a large non-stick skillet over medium heat, melt butter. When it begins to bubble, fry eggs until whites are set and edges are crispy but yolk is bright yellow and runny, 3 to 5 minutes.

Step 4In a larger platter or bowl, toss kale with dressing. Top with Parmesan, avocado, croutons, a fried egg, and bacon.

Bacon, Egg, and Cheese Kale Salad

Ingredients

Directions

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