You may be skeptical about the idea, but trust us, this is a meal worth waking up for. In her new cookbook, Supermarket Healthy, Food Network star Melissa D'Arabian gives the classic bacon, egg, and cheese combo a nutritious upgrade with a bed of shredded kale and sweet-tart slices of green apple.

Serves 4


  • 1/4 cup lemon or orange juice
  • 1 Tbsp. maple syrup
  • 2 tsp. balsamic vinegar
  • 1 tsp. salt, divided
  • 1 bunch Tuscan kale (ribs removed, leaves stacked and thinly sliced crosswise)
  • 2 Tbsp. olive oil, plus more to coat skillet
  • 3 slices turkey bacon
  • 1 Granny Smith apple, cored and sliced
  • 1/4 cup grated Cheddar
  • 4 large eggs
  • 1/4 tsp. ground black pepper


    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.

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