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.