Eggs. If you have a homestead, you most likely have eggs. Even urban backyard chicken keepers will have eggs coming out of their ears most Summers. So when we have all of these eggs, and have even more eggs after selling our extras, we often try and find fun new ways to use our eggs in recipes.

This particular recipe is a favorite, not just because it’s delicious, but because it’s one of the easiest, healthiest, and most diversely satisfying farm-to-table meals that you can grow completely from your homestead—whether you have 100 acres, or a rooftop garden bed.

Kale, bacon, eggs, onion, and garlic. That’s the basics to this dish, and we think you’re going to love it!


6 slices of thick cut bacon, roughly chopped (homegrown! No nitrates added)

1 small sweet onion, roughly chopped

1 garlic clove, minced

2 bunches kale, de-stemmed and roughly chopped

1 ½ cup chicken stock

4 farm fresh eggs

2 tsp. black pepper

Red pepper flakes, to taste

Juice of 1 lemon


Fry bacon pieces in a large skillet (cast iron preferred) until crispy. Remove from skillet, leaving drippings.

Cook onions and garlic in bacon grease until translucent. Add additional oil if necessary.

Add bunches of kale, half at a time, as space in skillet allows.

Add chicken stock and let simmer until kale is soft; about 5 minutes.

Create four small wells in the kale and crack one egg into each well.

Season entire mixture with black pepper, red pepper flakes, bacon crumbles, and lemon juice.

Cover pan and allow eggs to cook until desired doneness. Turn off heat immediately and serve.