Name: Bacon & Egg Bowl with Wilted Kale
Cook time: 20 min
Total time: 20 min
Yield: Serves 6
Ingredients: 18 slices bacon; 12 eggs; 3 cloves garlic; 1 ½ bunches kale; black pepper; butter, unsalted; crushed red pepper; salt

Bacon & Egg Bowl with Wilted KaleBacon & Egg Bowl with Wilted Kale — a 20-minute breakfast recipe with 8 ingredients, serving 6.Ingredients

18 slices bacon

12 eggs

3 cloves garlic

1 ½ bunches kale

black pepper

butter, unsalted

crushed red pepper

salt

Instructions

Wash kale, fold leaves in half lengthwise, and slice off the stems. Chop or tear leaves into bite-sized pieces and set aside.

Preheat a stainless steel or cast iron skillet over medium-high heat.

Chop bacon into 1-inch pieces; add to the skillet and cook until crispy, 4-5 minutes.

Meanwhile, peel and mince garlic.

Once bacon is cooked, tilt the skillet and use a spoon to remove and discard half of the bacon drippings.

Add kale, crushed red pepper, garlic, salt, and pepper to the skillet. Cook, stirring occasionaly, until kale is wilted, 2-3 minutes. Cover the skillet with a large lid to help the wilting process.

Place a non-stick skillet over medium-high heat and add butter.

Once the butter begins to bubble, gently crack the eggs into the skillet. Cook until the tops of the whites are set but the yolks are still runny, 3-4 minutes. Cook in batches.

To serve, arrange kale, bacon, and eggs in bowls. Season with salt and pepper and enjoy!

Open this recipe in Flambette