July 8 2019 recipe by Megha Barot & Matt Gaedke![Megha Barot & Matt Gaedke]()
, photo by Jill Wallentin![Jill Wallentin]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Breakfast, Meal
, photo by Jill Wallentin
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Breakfast, Meal Crispy bacon & kale with fried eggs
It's brunch o'clock! Here's probably one of the easiest and quickest brunch recipes ever, so you can make the most out of your weekend. Crispy bacon and kale, sunny side up.
USMetric
servingservings
Ingredients
- 4 oz. 110 g bacon, chopped into bite size pieces
- 12 oz. 350 g kale, chopped
- 2 2 eggeggs
- salt and pepper
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Making low carb simple
Instructions
- Place bacon in a large pan and fry over medium heat for about 10 minutes, or until crispy. Set bacon aside.
- Next, add the kale to the pan, season with salt and pepper to taste and combine well. Cook for a few minutes, then remove from pan.
- In the same skillet, crack the eggs and season with salt and pepper. Fry for a few minutes, until they reach the desired consistency.
- Layer each plate with kale, topped with bacon, and finish with the egg on top.
Video
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Spinach would work well!