Turkey Kale Caesar with Bacon and Egg Sandwich

By Sandra B – Toronto, ON
Turkey Kale Caesar with Bacon and Egg Sandwich
  • Prep Time: 15
  • Total Time: 25
  • Servings: 2

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About this Recipe

A great hearty lunch for older school children.


75 grams Cooked Prime Maple Leaf Turkey - breast portion sliced into bite sized pieces
4 strips Schneiders Smoked Bacon
2 cups packed baby kale washed
.25 cup family style olive oil and vinegar salad dressing
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
.25 cup ground or chipped reggiano parmesan cheese
salt and pepper to taste
2 slices high quality multigrain and seed whole grain bread
2 slices tomato
1 tsp mayonnaise or ketchup according to taste
1 egg
.25 cup fresh greens such as baby kale or baby lettuce
1 cup pea soup
.5 cup milk
salt and pepper to taste


1. place the freshly washed kale into a large bowl.

2. place the sliced cold turkey on top.

3. spinkle with the parmesan cheese, reserving a little for the topping the hot soup.

4. pour the well shaken salad dressing over top. Then add the balsamic vinegar and olive oil. Toss just before serving

5. cook the bacon on a pan until crisp. Place on a paper towel to absorb excess fat.

6. fly the egg either sunny side up or over easy in the bacon fat. Remove when cooked.

7. place the bacon on a slice of the bread. Place the egg on top, adding the tomatoe, the greens and the preferred condiments. Cut into four plieces and place on the serving plate.

8. Heat the pea soup in a saucepan adding the milk to thin. Pour the soup into a cup, topping with cheese and leftover bacon chips.

9. Serve the three lunch elements together.

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