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Bacon and Eggs Breakfast Salad Recipe

The poached egg in this bacon and eggs breakfast salad recipe combines beautifully with tangy lemon juice and savory bacon fat to make a dressing that will make a salad lover out of anyone! Recipe courtesy Karolina of Karolina's Kitchen.

Servings: 2

Active time: 18 minutes

Total time:


  • 1 bunch kale
  • juice of half a lemon
  • dash of salt
  • 1 Tbsp olive oil
  • 4 slices center-cut bacon
  • 1 Tbsp thinly sliced red onion
  • 2 Tbsp distilled white vinegar
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 2 radishes, sliced
  • freshly ground pepper to taste


  1. Tear leaves from stems of kale and discard. Thinly slice leaves and place in large mixing bowl. Add salt and drizzle with lemon juice and olive oil.
  2. Cook bacon in frying pan over medium heat until golden brown, stirring occasionally. Add red onion, sauté for 60 seconds or longer and remove from heat.
  3. Bring 2 quarts water to a simmer in saucepan. Add white vinegar. Break an egg into small bowl or cup and gently pour into simmering water and vinegar mixture. Use slotted spoon to gather egg white around yolk. Repeat with second egg. Cook about 90 seconds for runny eggs or up to 3 minutes for firmer eggs.
  4. Top kale with warm bacon and onion mixture and toss to combine. Divide kale between two plates or shallow bowls. Top with sliced radishes, one poached egg, and freshly ground pepper.

Nutrition Facts

Serving Size (1/2 of recipe)
Total Servings 2

Amount Per Serving:

Nutrition Category Amount
Calories 270
Calories from Fat 180
Total Fat 20g (31% DV)
Saturated Fat 5g (25% DV)
Trans Fat 0g
Cholesterol 210mg (70% DV)
Sodium 490mg (20% DV)
7g (2% DV)
Dietary Fiber 1g (4% DV)
Sugars 1g
Protein 16g
Vitamin A 110%
Vitamin C 110%
Calcium 10%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.