I love a good salad, and this BLT Breakfast Salad is one of my favorite breakfasts! It’s such a different meal than what you might think to make for breakfast – but don’t let it scare you away! If you’re not a fan of salad for breakfast – it would make a great lunch, too!
First, you make the dressing by simply whisking together goat cheese, mayo, white wine vinegar, and olive oil in a small bowl. Add salt and pepper to taste, and place it in the fridge to chill while you make the salad.
Fill a medium saucepan with a couple of inches of water over high heat for the eggs. Shred the kale while you are waiting for it to boil.
Place the kale in a large bowl with olive oil, salt, and pepper and massage with your hands for about 3 minutes until kale softens. Set aside.
Once the water is boiling, turn down the heat to maintain a low rolling boil and pour in the vinegar. Carefully crack two eggs into the boiling water. Cook for 3 to 6 minutes, depending on how you like the doneness of your eggs. Use a slotted spoon to remove the eggs and place on a paper towel lined plate to get rid of any excess water.
Equally distribute the kale onto two large plates. Top with the cooked bacon, avocado, tomatoes and poached eggs. Drizzle each salad with half of the goats’ cheese dressing.
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- 🔪 Prep 15 mins
- 🔥 Cook 10 mins
- ⏱ Total 25 mins
- 🍽 Yield 2 servings
Ingredients
Goat Cheese Dressing
Salad
Instructions
7 stepsDressing
- Prepare dressing by combining all dressing ingredients into a small bowl and vigorously whisk until everything is combined and smooth. Place dressing into the fridge while you prepare the rest of the salad.
Salad
- Fill a medium saucepan with about 2 inches of water over high heat and prepare kale while you are waiting for it to boil.
- Place shredded kale into a large bowl with olive oil, salt, and pepper and massage with your hands for about 3 minutes until kale softens. Set aside.
- Once water is boiling, turn down the heat to maintain a low rolling boil and pour in the vinegar. Carefully crack two eggs into the boiling water. Cook for 3 to 6 minutes, depending on how you like the doneness of your eggs. Using a slotted spoon, remove the eggs and place onto a paper towel lined plate.
- Equally distribute the kale onto two large dinner plates. Top with prepared bacon, avocado, tomatoes and poached eggs. Drizzle each salad with half of the goats' cheese dressing.
Doesn’t it look delicious? I can’t wait for you to try this BLT Breakfast Salad! Once you do, please leave me a comment and let me know what you think.
For more savory breakfast ideas, make sure to try this Chorizo Breakfast Bowl and these Chaffles – Made 3 Ways. For make-ahead ideas, try my Keto Everything Bagels, Bacon Gruyere Egg Bites, or these filling Keto Sausage Balls.
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