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Spicy Eggs with Bacon and Kale

Course Breakfast
Cuisine American
Servings 2 people

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.