Bacon, Egg, and Kale Breakfast Salad

• Gluten free
• Paleo

• Meat

  • 1 tsp Bacon, cooked and crumbled slice

• Produce

  • 1/2 cup Grape tomatoes
  • 2 cups Lacinato kale

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/8 tsp Black pepper, freshly ground
  • 1/8 tsp Kosher salt

• Oils & Vinegars

  • 1 1/2 tsp Cider vinegar
  • 1 1/2 tsp Olive oil, Extra Virgin

Found on myrecipes.com

Description

Directions

• Bring a small saucepan of water to a boil. Add cold egg; reduce heat until water is simmering, and cook for 6 minutes. Drain and rinse with cold water. Peel egg, and set aside. Combine kale and tomatoes in a bowl. Drizzle with oil and vinegar, and sprinkle with salt; toss to coat. Top with bacon. Carefully cut egg in half. Top salad with egg; sprinkle with pepper.