4 strips organic, free range bacon
1/4 onion, diced
several leaves of kale, chard, or spinach, chopped
1 clove garlic, minced
4 eggs
1 avocado, sliced
1
1. Cook bacon. Remove from pan and put on paper towel to absorb extra oil. Crumble bacon when cool, and set aside.
2
2. Drain pan of all but a coating of bacon fat.
3
3. Saute onion in bacon fat until translucent. Add garlic and kale to the pan and continue to cook until tender. Remove to 2 plates.
4
4. With the pan still hot, cook the eggs over easy in the leftover juices of the sauté.
5
5. When the eggs are cooked, layer them on top of the vegetables.
6
6. Top with the sliced avocado and crumbled bacon.
Ingredients
4 strips organic, free range bacon
1/4 onion, diced
several leaves of kale, chard, or spinach, chopped
1 clove garlic, minced
4 eggs
1 avocado, sliced
Excellent recipe! Many thanks
Thank you so much for the recipes they sound delicious
This looks really scrumptious – we are going to try it after our next shopping trip and will post the taste-test results.
Dave