Breakfast Salad Recipe
Total time: 30 minutes
In a large bowl, whisk lemon or orange juice, maple syrup, balsamic vinegar and 1/2 tsp. salt. Add Tuscan kale and massage with dressing using your hands.
Heat a large nonstick skillet lightly coated with olive oil over medium-high heat. Add turkey bacon and cook until crispy, 5 minutes. Transfer bacon to a cutting board, set skillet aside and roughly chop.
Drizzle 2 Tbsp. olive oil over kale and toss. Add apple slices and Cheddar and toss. Divide among 4 plates and top with reserved bacon.
In reserved skillet, fry eggs over medium heat. Slide 1 egg on each salad, sprinkle with ground black pepper and 1/2 tsp. salt and serve.