breakfast BLT plate.

mmmmm. breakfast.

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this was totally a clean-out-the-fridge style brekky that we made one weekend, but it was so scrumptious and satisfying that i made it again.

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and it’s really just a BLT on a plate!

or a BLAT, but i don’t like saying that.

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also, health, because sautéing like 4 giant leaves of kale in a pan quickly becomes a tiny pile of kale. but all that green superfood goodness is all still present!

if you’re a sunny side up hater, then leave more room between the kale and center of pan to flip the eggs over, or just scramble them.

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you have to be sure to get a piece of each component into each bite! all the savory flavors really jive.

whomever first placed a slice of bacon next to a slice of tomato and a piece of lettuce was a got dang genius. amiriiiiite?

BLT. meant 2 be.

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Breakfast BLT Plate

Time: 20 minutes

Serves 1, easily multiplied


  • 3-4 large purple kale leaves, washed, dried and removed from stems

  • 2 large eggs

  • 2-4 slices of bacon (save a little bacon grease in pan to sauté the kale in)

  • 1/2 a large avocado, sliced

  • handful of grape or cherry tomatoes, halved

  • goat cheese

  • salt, pepper, red chili flakes

  • bread or toast, optional


In a large pan or skillet, cook the bacon as desired. Save just a bit of the bacon grease in the pan, discard the remainder in an old can or jar to harden. Place the bacon on a paper towel to remove excess grease.

Heat the pan with the bacon grease to medium, tear the kale and toss it into the pan and sprinkle with a pinch of salt, pepper, and chili flakes. Toss with a spatula to tenderize, about 2 minutes.

Once the kale is tender, scoot it out to the edges of the pan, leaving a hole in the center to crack the eggs in. Crack 2 eggs into the center and sprinkle with black pepper if desired. Cover the pan and allow the eggs to cook about 2-3 minutes, or just until you see a film starting to form on the yolks. Remove from heat immediately. If you don’t like runny yolks, cook until the yolks are hardened, about 2 more minutes.

Carefully transfer the kale and eggs to a large plate. Add the bacon, sliced avocado, halved cherry tomatoes, and goat cheese crumbles. Add an extra sprinkle of red chili flakes if desired.

Serve with bread or toast if you like!

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roasted kale & quinoa salad with white beans & goat cheese.

this is one of the many reasons why having cooked quinoa on hand throughout the week is super convenient and great. this flavorful & hearty salad can come together so very quickly!

some types of kale are super tough and need a little bit of softening instead of eating it all thick and raw. like dinosaur kale - there ain't enough time in the day to spend chewing through that stuff. i roasted this kale in the oven with olive oil, salt, and pepper for about 15 minutes. that'll do the trick.

hot tip: if you leave em in for 15 minutes extra after that, you'll have delicious crispy kale chips! sprinkle some fresh parmesan cheese on top and you've got a yummy snack. also do this while you're at it - whisk together a little olive oil and sriracha and drizzle it on the chips, too. mmm.

adding the white beans to this salad is really what gives it oomph. i would also use red beans. probably not black beans for this particular salad. 

i wanted the dressing to be light, but flavorful. i just went with lemon juice and red wine vinegar. top it all off with some cold creamy goat cheese, juicy halved cherry tomatoes, and a handful of pickled red onions, and you've got a super tasty, fresh, and healthy salad ready for the eatin'! 

Roasted Kale & Quinoa Salad with White Beans & Goat Cheese

Serves 2-4


  • 2-4 large leaves of kale, washed and roughly chopped
  • 3/4 cup quinoa, cooked (I used Trader Joe's tricolor quinoa)
  • 1/2 cup cannellini beans, rinsed
  • handful of cherry tomatoes (red or yellow), sliced in half
  • pickled red onions
  • 1/4 cup red wine vinegar
  • 3 oz cold goat cheese, crumbled
  • juice of half a lemon
  • salt & pepper, to taste
  • 2 TB olive oil


Cook 1 cup of quinoa on the stove top as directed (you may not use all the cooked quinoa; i usually cook 1 cup just to have some leftover for random things - 1 cup is quite a bit).

Preheat the oven to 375 degrees F.  In a baking pan, toss the chopped kale in olive oil, salt, and pepper. Gently massage the leaves with your hands until the olive oil is evenly distributed. Spread the kale in the pan and place on the center rack in the oven. Roast for about 15 minutes until kale is tenderized, but not quite crispy. Remove from oven and let cool a few minutes.

In a large bowl, toss the roasted kale, quinoa, white beans, lemon juice, and red wine vinegar together. Top with fresh goat cheese crumbles, cherry tomatoes, and pickled red onion. Add salt and pepper to taste.  Serve immediately. Store leftovers covered in refrigerator for 1-2 days.