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
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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Making low carb simple
Instructions
- 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.
- 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).
- 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.
- 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.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
You can use any leafy green vegetable like spinach, bok choy or collards to name a few.
Sounds great!