Traditional breakfast fare, soft-boiled eggs and crisp bacon, combine with hearty kale, avocado and tomato for this Whole-30-friendly breakfast "salad."
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Ingredients
5 C. De-Stemmed & Shredded Kale
2 Tbsp. Extra Virgin Olive Oil
1 tsp. Lemon Juice
4 Large Eggs, Soft Cooked (Boiled Over Medium Heat for 3-5 Minutes)
8 Strips Center-Cut Bacon, Cooked
1 Large Avocado, Peeled, Pitted, and Sliced
20 Grape or Cherry Tomatoes, Halved
Kosher Salt
Black Pepper, Coarse Ground
Directions In a bowl, combine the kale, olive oil, lemon juice & 1/4 tsp salt. Massage the greens with your hands until leaves have softened.
Divide the kale among four bowls, top with all of the other ingredients. Gently toss to combine.
Season to taste with a little Kosher Salt and Black Pepper and enjoy!
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