Keto fried eggs with kale and pork

Keto fried eggs with kale and pork

Bring on delicious! Eggs and greens, together with the crunch of nuts and crispy pork, deliver with texture and flavor. Make this all-in-one-pan keto wonder any night of the week!

Keto fried eggs with kale and pork

Bring on delicious! Eggs and greens, together with the crunch of nuts and crispy pork, deliver with texture and flavor. Make this all-in-one-pan keto wonder any night of the week!
USMetric
2 servingservings

Ingredients

  • 3 oz. 85 g butter or coconut oil, divided
  • 8 oz. 230 g kale, chopped into large pieces (See Tip)
  • 8 oz. 230 g uncooked bacon, cut into 1/4" (.64 cm) pieces
  • 1 oz. 28 g frozen cranberries
  • 1 oz. 28 g pecans or walnuts, coarsely chopped
  • 4 4 large egglarge eggs
  • salt and pepper
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Instructions

  1. Melt two-thirds of the butter in a large frying pan, over medium-high heat. Add the kale and fry for a few minutes, or until lightly browned around the edges. Remove from pan, and set aside.
  2. Add the bacon to the pan, and fry over medium-high heat for 7 - 10 minutes, or until crispy. Transfer to a paper towel-lined plate to absorb any excess fat, and remove the bacon fat from the pan (reserve or discard).
  3. Reduce the heat to medium-low. Return the kale to the pan and add the cranberries and nuts. Stir until warmed through, and then reserve in a bowl.
  4. Melt the remaining butter in the pan, over medium heat. Fry the eggs for a few minutes, or until the whites are set and the yolks thicken. For serving, season with salt and pepper, and plate the eggs with the kale mixture.

Tip!

Pre-washed, baby kale can be used instead of kale. It's a terrific shortcut, and it will cook slightly faster than kale. Switch it up with other greens... cabbage, chard, or spinach offer tasty variations. Or, make it a side dish by eliminating the fried eggs.  

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12 comments

  1. Jenelle
    This was delicious. I had to sub unsweetened dried cranberries because I couldn't find frozen. To add a little more flavor I topped it with a quick vinaigrette (red wine vinegar, dijon mustard, garlic, olive oil, salt and pepper) and a little parmesan cheese. I called it "Greens, Eggs and Ham" and even my kids gobbled it up.
  2. Jade
    Really tasty😊
  3. Jeremy
    One of my favorites. So savory and delicious.
  4. Paula
    Delicious!!
  5. Gracelee
    My husband and I really liked it! And it is so easy and quick to cook.
  6. Heija-Liis
    Since I can't seem to get hold of any kale around here (in Estonia), what would be a good subsitute?
    Reply: #7
  7. Kristin Parker Team Diet Doctor

    Since I can't seem to get hold of any kale around here (in Estonia), what would be a good subsitute?

    You can use any leafy green vegetable like spinach, bok choy or collards to name a few.

  8. Lacey
    This is a beautiful dish. The only thing I didn't like was the amount of kale per portion, too much in my opinion. Other than that, it's very tasty :)
    Reply: #9
  9. Scotty
    4 oz (about 113 g) is only 1.3 g net carbs
  10. Scotty
    I just made this with leftover juicy pork chops, and added a few chopped cherry tomatoes (didn't have any cranberries) and it is delicious! This is one of my favorites now, a perfect brunch.
  11. Jason
    Super breakfast! I used smokey bacon, spinach, coconut butter, and cumin. Will be one of my favourites. Thank you DD!
    Reply: #12
  12. Kerry Merritt Team Diet Doctor

    Super breakfast! I used smokey bacon, spinach, coconut butter, and cumin. Will be one of my favourites. Thank you DD!

    Sounds great!

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