A new twist on eggs and bacon for breakfast.

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Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
20 mins
total:
1 hr
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a small pot of water to a boil. Add eggs. Remove from heat; let stand for 15 minutes. Transfer eggs to a bowl of ice water to cool, about 5 minutes. Drain and chop.

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  • Place bacon in a large skillet and cook over medium-low heat, turning occasionally, until evenly browned, about 10 minutes. Blot with paper towels to remove grease. Chop into small pieces.

  • Remove thick stems from kale. Chop leaves into thin, ribbon-like pieces. Place in a large bowl, pour in balsamic vinaigrette, and toss until evenly coated. Add eggs, bacon, Muscat grapes, parsley, salt, and pepper; toss well. Add 1/4 cup plus 2 tablespoons pumpkin seeds and Parmesan cheese; toss well.

Tips

Cook's Notes:

If you're kosher or vegetarian, use bacon substitutes like imitation bacon bits or tofu products.

Make sure you toss well. The vinegar in the dressing helps to break down and slightly cook the tougher fibers in the raw kale. This makes the salad easier to chew and digest.

If you can't find pumpkin seeds, sunflower seeds and nuts work equally well.

Nutrition Facts

465 calories; protein 26.5g 53% DV; carbohydrates 39.1g 13% DV; fat 26.8g 41% DV; cholesterol 201.8mg 67% DV; sodium 798.1mg 32% DV. Full Nutrition
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