1. Cook bacon. Remove from pan and put on paper towel to absorb extra oil. Crumble bacon when cool, and set aside.
2. Drain pan of all but a coating of bacon fat.
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. With the pan still hot, cook the eggs over easy in the leftover juices of the sauté.
5. When the eggs are cooked, layer them on top of the vegetables.
6. Top with the sliced avocado and crumbled bacon.
Ingredients
Directions
1. Cook bacon. Remove from pan and put on paper towel to absorb extra oil. Crumble bacon when cool, and set aside.
2. Drain pan of all but a coating of bacon fat.
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. With the pan still hot, cook the eggs over easy in the leftover juices of the sauté.
5. When the eggs are cooked, layer them on top of the vegetables.
6. Top with the sliced avocado and crumbled bacon.
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