EmailTweet 5 Bacon, Eggs and Greens Breakfast Ketogenic June 6, 2016 5.0 1 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. 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 00:00 3 Reviews Dave W. January 6, 2020 This looks really scrumptious – we are going to try it after our next shopping trip and will post the taste-test results. Dave Christine January 27, 2019 Thank you so much for the recipes they sound delicious Helen April 29, 2018 Excellent recipe! Many thanks Cancel replyYour review ...All fields are required to submit a review.Your name ... Your email ... This site uses Akismet to reduce spam. Learn how your comment data is processed.