1/4 cup lemon or orange juice
1 tablespoon maple syrup
2 teaspoons balsamic vinegar
1 teaspoon salt, divided
1 bunch Tuscan kale (ribs removed, leaves stacked and thinly sliced crosswise)
2 tablespoon 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 teaspoon ground black pepper
In a large bowl, whisk lemon or orange juice, maple syrup, balsamic vinegar and 1/2 teaspoon 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 and roughly chop. Set skillet aside
Drizzle 2 tablespoons 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.