Kale Breakfast Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty kale salad for breakfast or lunch loaded with soft-boiled eggs, roasted potatoes, and breadcrumbs tossed in mustard vinaigrette. It reimagines traditional breakfast components in salad form.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 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)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 780mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 793mg
- Calcium
- 127mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 780MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.