Low carb breakfast BLT salad with an overeasy egg, GOOD MORNING! This kale is sautéed in a tiny bit of bacon grease which gives it an amazing flavor and really crisps the kale up without it being dry. Its topped with crispy bacon, sliced avocado, charred cherry tomatoes, and an over easy egg. And this fits in perfectly if you’re following a low-carb, keto, paleo, or whole 30 diet!
Breakfast is definitely my favorite meal, I’ve been known to eat breakfast for lunch and dinner regularly. I mean what’s not to love? You can all sorts of pastries, really just dessert for a meal and no one looks at you funny. So don’t look at me funny for loving this low carb beaut of a salad for breakfast!
As much as I love my treats, I also love all the savory breakfast foods too. So trust me when I say that this kale breakfast salad is going to be your new favorite!
I love treats, but I am always trying to maintain balance in my diet. I watch what I eat and exercise regularly. One thing I love about this salad, besides it being delicious, is that it doesn’t have a ton of carbs! Starting with a low carb breakfast leaves room for a little treat later in the day, like one of my brown butter chocolate chip cookies!
But even if you're not trying to watch your carbs, I promise you're still going to love this salad! My husband, who rolls his eyes as I obsessively log my meals with MyFitnessPal, loves this salad!
Try it out! I think you’re about to become a salad for breakfast kind of person!
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Kale Breakfast Salad
- 4 cups kale chopped
- 2 slices of bacon
- ½ an avocado thinly sliced
- 1 egg
- ¼ cup cherry tomatoes
- Salt and pepper
- Fry two slices of bacon until crispy. Remove from pan and set on paper towels to absorb excess grease. Pour most of the excess bacon grease into a bowl, leaving about a teaspoon of bacon grease in the pan. Place kale in frying pan over medium heat. Add salt and pepper to taste. Cook until lightly crispy and all the grease has been absorbed. Place on plate.
- Add another teaspoon of bacon grease to frying pan. Crack egg into frying pan. Slice cherry tomatoes in half and place face down in frying pan. Season egg and tomatoes with salt and pepper. When egg whites are almost all the way cooked, flip egg over and flip tomatoes over. Cook for about 30-60 seconds more. You want your yolk to still be slightly runny.
- Top crispy kale with egg, cherry tomatoes, bacon, and ½ of an avocado. Eat and enjoy!
originally posted 10/21/18