Ingredients:
1 cup chopped kale
2 eggs
2 slices of thick cut bacon
1/2 a lemon
slice of sourdough for toasting
salt and pepper
Method:
Cook bacon in a skillet until crisp. Soak up a little of the fat with a paper towel, leaving enough to coat the kale. Add kale to the pan and season with salt and pepper. Let cook until browned on the edges and tender. Add to the bowl and squeeze the juice of the lemon half. Add eggs to the pan, adding a little butter if the pan is dry. Cook until you like them! We prefer runny yolks. Season with salt and pepper. Add to the bowl with kale and bacon, and make a piece of toast to go with it all. Enjoy!
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