Traditional breakfast fare, soft-boiled eggs and crisp bacon, combine with hearty kale, avocado and tomato for this Whole-30-friendly breakfast “salad.”
5 Cups de-stemmed and shredded kale
2 Tbsp extra virgin olive oil
1 tsp lemon juice
Kosher salt and black pepper
4 large eggs, boiled for on medium heat for 3-5 minutes (until softly cooked)
8 strips center-cut bacon, cooked
1 large avocado, pitted, peeled, and sliced
20 grape or cherry tomatoes, halved
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 salt and pepper and enjoy!