Spicy Eggs with Bacon & Kale is a favorite breakfast dish. It’s delicious, easy, healthy, and a satisfying farm-to-table meal you can grow.
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 for Spicy Eggs with Bacon & Kale 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!
Spicy Eggs with Bacon and Kale
The beauty of Spicy Eggs with Bacon and Kale is much more than superficial. The simplicity in the preparation of this meal makes it a go-to for the busy homestead wife who wants to start the morning by filling her family with sustaining protein and nutrition.
To prepare this Spicy Eggs dish you simply fry the bacon in your favorite cast iron skillet. The onions & garlic with get sautéed in the salty bacon grease, followed by the bright green kale. Simmer the vegetables in a bit of chicken stock before creating a well in the vegetables to nestle each farm-fresh, golden-yolked egg. Season the eggs and cook them to your liking.
If you haven’t started your own backyard flock of homestead chickens yet, it’s a recipe like this that will make you want to get started! The only thing more satisfying than this breakfast will be the knowledge that the eggs came from your own hens! Learn the basics of raising chickens here!
Spicy Eggs with Bacon and Kale
Ingredients
- 6 slices thick cut bacon, roughly chopped (homegrown! No nitrates added)
- 1 small sweet onion, roughly chopped
- 1 clove garlic, minced
- 2 bunches kale, de-stemmed and roughly chopped
- 1 ½ cup chicken stock
- 4 farm fresh eggs
- 2 teaspoons black pepper
- Red pepper flakes, to taste
- lemon, juiced
Instructions
- 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.
ENJOY!
Looking for another breakfast idea? This homemade breakfast strata is the perfect way to use up some extra farm-fresh eggs!