Bacon, Eggs and Greens


June 6, 2016

5.0 1


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.


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


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.



January 27, 2019

Thank you so much for the recipes they sound delicious


April 29, 2018

Excellent recipe! Many thanks

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