BLTA Breakfast Salad Recipe


  • 3 slices bacon, cut crosswise into 1/4-inch lardons
  • 1 1/2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • Kosher salt, to taste
  • Pepper, to taste
  • 3 tablespoons extra virgin olive oil
  • 1/2 bunch lacinato kale, ribs removed and leaves sliced crosswise into thin ribbons
  • 2 large eggs
  • 2 cups romaine lettuce, torn into bite-size pieces
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved


  1. Add bacon to small skillet over medium heat. Cook until crisp, stirring a few times, 6 to 8 minutes. Transfer bacon to paper-towel lined plate.
  2. In a large bowl, whisk together vinegar, mustard, and a pinch each of salt and pepper. Slowly drizzle in olive oil while constantly whisking. Add kale and toss well to coat.
  3. Bring a small pot of water to boil. Gently lower in eggs with a slotted spoon. Boil 6 minutes. Immediately shock in ice water for 2 minutes. Remove from water and tap eggs all around to break the shells. Peel and return to ice water to cool fully. (The ice water causes the shells and membranes to pull away from the eggs, making them easier to peel.)
  4. Add romaine to kale and toss well. Divide greens between two bowls. Top with avocado and tomatoes.
  5. Slice eggs in half lengthwise and place on top of each salad. Season eggs, avocado, and tomatoes with salt and pepper, to taste.


Amount Per Serving (based on 2 servings)
Calories: 520
Fat: 45 g
Saturated Fat: 8 g
Cholesterol: 185 mg
Sodium: 490 mg
Carbohydrates: 16 g
Fiber: 9 g
Sugar: 5 g
Protein: 17 g
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