i'm basically endlessly interested in what people are eating at any given time. i was actually excited when people initially thought that twitter was just going to be a bunch of people yapping about what sandwich they had for lunch.
especially interesting to me are regional differences in what's considered "breakfast food." in the united states in general, we tend to think of things like omelets, pancakes, or oatmeal, but here in austin, breakfast tacos or migas are among the most popular ways to start the day. when i lived in portland, we swooned over wild salmon hash. i guess in pennsylvania they eat scrapple? etc, etc. and of course outside the united states there are as many favored breakfasts as there are people - kaya toast in singapore, ful medames in egypt - you get the idea.
all this by way of saying that it's not totally out of the bounds of normalcy to eat salad for breakfast. personally, i can't handle sweet or overly bread-y-based breakfasts - i like protein and savoriness to start my day. this salad hits all the right breakfast buttons for me, with a creamy avocado and yogurt dressing, vibrant raw kale and a bit of bacon and a fried egg to keep you sated and happy until you have a sandwich to tweet about.
kale kale kale. everyone's talking about it. i like it in salads mostly, though sometimes i cook it like other greens - with olive oil, garlic and chili flakes. for this iteration i used the regular curly kale, though the flatter darker lacinato kale would be good as well. just take the stems out by holding the stem end in one hand and running your index finger and thumb along the stem to the top of the leaf - the non-stem part should come off pretty easily. then pile the leaves up and slice very thinly - as thin as possible. this keeps it from being too tough.
the dressing comes together quickly in a food processor - half an avocado, 1/4 cup of greek yogurt, the zest of 1/2 - 1 whole lemon, the juice of same, a teaspoon or so of salt and a small-medium clove of garlic. you want to cut the garlic up a bit so that it blends in nicely. or you could use shallot. or regular yogurt. it is, after all, your thing. do what you want to do. once the dressing's nicely blended up, you might as well use your hands again to make sure that each leaf-bit is coated. it's messy but effective.
you can eat it like this and it's a good salad. it'll last for awhile (~4 days, at least) in the fridge with no ill effects. i like to dress it up a bit for breakfast, though, with the addition of some turkey bacon and a fried egg. clearly one could also use regular bacon. i just don't dig on swine, that's all (though because of their cuteness and intelligence, rather than their apocryphal filthiness).
surely everyone knows how to make bacon and a fried egg, but just in case - i like to cut the bacon up into little pseudo-lardons, then cook over medium-high heat until cooked through and crispy (it should take perhaps 5 minutes or probably less). then you can cook the egg(s) in the bacon fat! yeah! i like to put the egg in an already-hot pan over medium heat and salt and pepper it well. then put a lid on it so that the yolk cooks as the bottom is getting all frilly and crisp. different people have different fried egg preferences, so just cook as you see fit. i like it when the white is fully opaque and the yolk is still runny.
then just add the bacon to the salad, slide an egg on top and you're golden. if you're not eating all of the salad immediately, you could keep the bacon and kale separate until you're ready for it. it might stay crisper. and i would only do the egg when you're just about to eat. no one wants cold old eggs.
this also makes a fine dinner or lunch salad, if you roll like that.
*ingredients* makes 3-4 servings, depending on how much kale you want
1 bunch kale
2 tablespoons olive oil
1/2 large avocado
1/4 cup plain greek yogurt
1 small-medium clove garlic
1/2-1 teaspoon salt
3 or 4 strips of bacon (i used turkey bacon) *optional
eggs (probably like 1 per serving, so 3-4 total) *optional
listening to: my main jams these days are kishi bashi and the new st. vincent and david byrne album. lots of strings and horns (respectively) get me every time.