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
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.
Find it online: https://naturallyella.com/kale-breakfast-salad/