Crispy Bacon & Egg Kale Indulgence
Hearty kale salad with crispy bacon, runny eggs, and a zesty dressing. A satisfying and flavorful meal.
Equipment
- Large Non-stick Skillet
- Parchment paper
- Sheet Pan
- Small Jar
Ingredients
- 1 Avocado sliced
- 8 slices Bacon
- 2 tbsp Butter
- 1 cup Croutons
- 2 tbsp Dijon mustard
- 4 large Eggs
- 1 clove Garlic minced
- 1 lb Kale chopped
- ½ cup Extra-virgin olive oil
- 1 cup freshly grated Parmesan
- Freshly ground black pepper
- Kosher salt
- ¼ cup Red wine vinegar
Instructions
- Preheat oven to 350°F (175°C).
- Line a sheet pan with parchment paper and place bacon strips without overlapping.
- Bake until crispy, 20 to 22 minutes.
- Meanwhile, make the dressing: In a small jar, add garlic, vinegar, mustard, salt, pepper, and oil.
- Secure the lid tightly and shake until blended.
- Keep the dressing in the refrigerator until ready to serve.
- In 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 yolks are bright yellow and runny, 3 to 5 minutes.
- In a large platter or bowl, toss kale with the prepared dressing.
- Top with Parmesan cheese, sliced avocado, croutons, a fried egg, and crispy bacon.
Notes / Tips / Wine Advice:
Serving Tip:
Serve immediately to maintain the texture of the fried eggs and crispy bacon.
Wine Advice:
A crisp Sauvignon Blanc or a dry Rosé would complement the richness of the salad.
Nutritional Information
Calories: 580 kcal | Carbohydrates: 20 g | Protein: 30 g | Fat: 45 g | Fiber: 7 g | Sugar: 4 g | Salt: 1.8 g
