Like most recipes, this breakfast salad was a complete accident. I had a couple of eggs and some kale I needed to use. I didn’t feel like scrambled eggs and I believe a disappointing breakfast that was not supposed to be a breakfast salad but strangely was one. At any rate, I dug through the drawers for some potatoes and decided to go all out with breadcrumbs in lieu of toast.
One thing you might notice, it looks strangely like I put bits of ham in this salad. I did not- those are gorgeous purple potatoes from a local farm. They definitely are not required but they do add a certain ‘made you look’ to the dish.
Potatoes: Use whatever potatoes you have on hand. I typically keep a Yukon gold or some fingerling potatoes on hand but a diced russet would work just as well.
Fake-Bacon (or some sausage): I feel like the only thing missing from a breakfast salad would be sausage or bacon. You could easily make some coconut ‘bacon’ or I’m kind of obsessed with field roast’s apple maple breakfast sausages.
Greens: I know kale salads aren’t for everyone. Swap out the kale for spinach or your favorite kind of lettuce. I actually love the delicate nature of spinach in this salad but the hearty kale holds up a bit better to the egg yolks.
Kale is such a versatile green. It’s heartier enough that it can hold up to heat while growing and through the cooking process but just tender enough that it can work in a salad. I tend to grow and use lacinato kale because I find the texture better throughout the cooking process. However, I recommend trying a couple different varieties to see which you like best.
Kale Risotto with Farro
Turmeric Rice with Coconut Kale
Kale and Feta Galette
This hearty breakfast salad uses different parts of a traditional breakfast, all in a delicious kale salad. Soft-boiled eggs, roasted potatoes, and breadcrumbs all make for one delicious salad.
1 pound fingerling potatoes (or any small variety)
2 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon salt
3 tablespoons olive oil
2 tablespoons sherry vinegar
½ teaspoon ground mustard
¼ teaspoon salt
¼ teaspoon black pepper
4 cups shredded kale
3 to 4 jammy eggs (Boiling water, six minutes, ice bath)
¼ cup breadcrumbs
Chili flakes, for serving
- Heat the oven to 400˚F. Quarter the fingerling potatoes and place on a sheet tray along with the minced garlic. Drizzle with olive and salt then toss until the potatoes are well coated. Roast until the potatoes are tender and starting to brown, 30 minutes or so.
- Combine the dressing in a small jar and shake until well combined. Place the kale in a bowl and drizzle with the dressing. Let rest until the potatoes are done.
- Once the potatoes are done and still slightly warm, assemble the salad. Add the potatoes to the kale along with half the breadcrumbs. Toss to combine. Place the eggs on top and sprinkle with remaining breadcrumbs and chili flakes as desired.
Tips + Tricks: No breadcrumbs? Make your own by cutting/tearing a couple pieces of bread into chunks and toasting in a the oven along with the potatoes, for about 15 to 20 minutes (depending on the size of the bread pieces). Then whiz in a blender or food processor.
Use up leftover ingredients: eggs, kale, potatoes