There’s something wonderfully satisfying about starting your day with a fresh, vibrant salad, and this Kale Breakfast Salad is just the ticket. Packed with nutritious ingredients and topped with perfectly jammy eggs, this dish offers a delightful crunch and a burst of flavor that is sure to energize your morning. The combination of tender fingerling potatoes, savory garlic, and a zesty dressing brings a unique twist to breakfast that will have you craving salad long after the sun goes down.
Whether you’re prepping for a busy workday or enjoying a leisurely weekend brunch, this salad is versatile enough to fit any occasion. Plus, you can easily customize it with whatever you have on hand. Let’s dive into the deliciousness!
The Upside of Kale Breakfast Salad
This Kale Breakfast Salad is more than just a pretty dish; it’s a powerhouse of nutrition. Kale is celebrated for its high vitamin content, including vitamins A, C, and K, as well as essential minerals like calcium and potassium. The addition of fingerling potatoes provides a hearty element that keeps you feeling full and satisfied. With the protein from the eggs and healthy fats from the olive oil, this salad is a well-rounded meal that can kickstart your day in the best way.
What You’ll Gather
- 1 pound fingerling potatoes (or any small variety)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons sherry vinegar
- 1 teaspoon ground mustard
- 1 teaspoon salt (for dressing)
- 1/2 teaspoon black pepper
- 4 cups shredded kale
- 3 to 4 jammy eggs (boiled for six minutes and cooled in an ice bath)
- 1 cup breadcrumbs
- Chili flakes (for serving)
Tools of the Trade
- Large pot – For boiling the potatoes and eggs.
- Skillet – Perfect for sautéing garlic and toasting breadcrumbs.
- Mixing bowl – To combine the dressing ingredients.
- Salad bowl – For serving your scrumptious salad.
- Slotted spoon – To handle the jammy eggs with care.
Kale Breakfast Salad Cooking Guide
Step 1: Prepare the Potatoes
Begin by washing your fingerling potatoes thoroughly. Place them in a large pot and cover with water. Add a generous pinch of salt, then bring to a boil. Once boiling, reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender but firm enough to hold their shape. Drain and let them cool slightly before slicing them into bite-sized pieces.
Step 2: Sauté the Garlic
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic, as it can turn bitter. Once ready, remove from heat and set aside.
Step 3: Make the Dressing
In a mixing bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of sherry vinegar, 1 teaspoon ground mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper. This zesty dressing will elevate your salad and tie all the flavors together beautifully.
Step 4: Assemble the Salad
In a large salad bowl, add the shredded kale, cooked fingerling potatoes, and sautéed garlic. Pour the dressing over the salad and toss gently until everything is well coated. You want to ensure that the kale is nicely dressed and the flavors meld together.
Step 5: Prepare the Eggs
While the salad is resting, prepare your jammy eggs. Bring a pot of water to a boil, gently add the eggs, and boil for exactly six minutes. Once done, transfer them to an ice bath to stop the cooking process. After a few minutes, peel the eggs and slice them in half.
Step 6: Toast the Breadcrumbs
In the same skillet used for the garlic, add your breadcrumbs and toast them until golden brown and crispy. This will add a delightful crunch to your salad.
Step 7: Serve and Enjoy!
Top your salad with the halved jammy eggs, sprinkle the toasted breadcrumbs over the top, and finish with a pinch of chili flakes for a bit of heat. Serve immediately and watch as everyone falls in love with this Kale Breakfast Salad.
No-Store Runs Needed
If you’re looking to whip up this Kale Breakfast Salad without a shopping spree, consider these substitutions:
- Any small potatoes can be used instead of fingerlings; try red or new potatoes.
- Apple cider vinegar or white wine vinegar can replace sherry vinegar.
- Fresh herbs like parsley or cilantro can enhance the flavor profile.
- Use any leafy green instead of kale if you prefer spinach or arugula.
Pro Perspective
- For extra protein, consider adding chickpeas or grilled chicken to the salad.
- Feel free to experiment with different types of mustard in the dressing for varied flavors.
- Storing leftovers? Keep the dressing separate until ready to eat to maintain the salad’s freshness.
- For a creamy note, adding a dollop of Greek yogurt on top can be a delicious twist.
Make Ahead Like a Pro
You can easily prepare the components of this Kale Breakfast Salad ahead of time. Cook the potatoes and eggs the night before, and simply toss everything together in the morning. The salad can also be dressed a few hours in advance; just remember to give it a good toss before serving. You can even store the dressing in a jar in the fridge for quick access on busy mornings.
Common Questions
Can I use lacinato kale instead of curly kale?
Absolutely! Lacinato (or dinosaur) kale has a slightly sweeter flavor and a tender texture, making it a fantastic choice for this salad.
How do I make sure my eggs are perfectly jammy?
Timing is key! Boil the eggs for exactly six minutes and then transfer them to an ice bath immediately to halt the cooking process. This will give you that perfect runny yolk.
What can I substitute for breadcrumbs?
If you’re looking for a gluten-free option, crushed nuts or seeds can provide a similar crunch. Alternatively, panko breadcrumbs are a great substitute that adds a light texture.
How do I store leftovers?
Store any leftover salad in an airtight container in the refrigerator. Keep the dressing separate to maintain freshness, especially if you’ve added the eggs.
That’s a Wrap
This Kale Breakfast Salad is a delightful way to enjoy a wholesome breakfast that doesn’t skimp on flavor. The blend of textures and tastes—from the crispy potatoes to the luscious jammy eggs—creates a dish that is not only satisfying but also visually appealing. Perfect for meal prepping or a leisurely brunch with friends, this salad is bound to become a staple in your breakfast rotation. So, grab your ingredients, and let’s make mornings a little brighter with this nourishing dish!
Kale Breakfast Salad
Ingredients
Equipment
Method
- Begin by washing your fingerling potatoes thoroughly. Place them in a large pot and cover with water. Add a generous pinch of salt, then bring to a boil. Once boiling, reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender but firm enough to hold their shape. Drain and let them cool slightly before slicing them into bite-sized pieces.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic, as it can turn bitter. Once ready, remove from heat and set aside.
- In a mixing bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of sherry vinegar, 1 teaspoon ground mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper. This zesty dressing will elevate your salad and tie all the flavors together beautifully.
- In a large salad bowl, add the shredded kale, cooked fingerling potatoes, and sautéed garlic. Pour the dressing over the salad and toss gently until everything is well coated. You want to ensure that the kale is nicely dressed and the flavors meld together.
- While the salad is resting, prepare your jammy eggs. Bring a pot of water to a boil, gently add the eggs, and boil for exactly six minutes. Once done, transfer them to an ice bath to stop the cooking process. After a few minutes, peel the eggs and slice them in half.
- In the same skillet used for the garlic, add your breadcrumbs and toast them until golden brown and crispy. This will add a delightful crunch to your salad.
- Top your salad with the halved jammy eggs, sprinkle the toasted breadcrumbs over the top, and finish with a pinch of chili flakes for a bit of heat. Serve immediately and watch as everyone falls in love with this Kale Breakfast Salad.
Notes
- For extra protein, consider adding chickpeas or grilled chicken to the salad.
- Feel free to experiment with different types of mustard in the dressing for varied flavors.
- Storing leftovers? Keep the dressing separate until ready to eat to maintain the salad's freshness.
