Sometimes the day seems so long that all I can muster is a bacon and egg dinner, but who says this classic combo has to be so ho-hum? Not me. Last night I added poached eggs and uncured applewood smoked bacon to a healthy kale Waldorf salad—the combo of salty and sweet was pretty killer and hit the spot on all flavour fronts.



3 cups loosely packed raw kale,  finely chopped

1 large green apple, chopped (set half aside for dressing)

1/2 cup thinly sliced celery

1/3 cup walnuts, toasted, chopped and divided

1/4 cup raisins

2 tbsp Dijon mustard

2 tbsp water

1 tbsp apple cider wine vinegar

1/4 teaspoon sea salt

1 tbsp walnut or olive oil

4 pieces of bacon, crisped on broil.

4 organic eggs


Place kale in a large bowl with a sprinkle of salt and the walnut oil and massage until kale is soft. Add half the apple and half the walnuts to a food processor or blender along with mustard, water, vinegar and salt. Blend until smooth and toss with kale. Add remaining apple, celery, walnuts and raisins to kale and toss to combine. Top with chopped bacon and 2 poached eggs (I add a tbsp of apple cider vinegar to my water to poach the eggs). Dinner is served!

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