Makes breakfast for two. Other dark leafy greens or leftover veggies may be used instead of the specific veggies listed below.
Approximate cooking time: 30 minutes
Ingredients
- 4 strips bacon (reserve 1 Tbs bacon grease)
- 1/4 yellow onion, diced
- several leaves of kale, chard or spinach, chopped
- 1 clove garlic, minced
- 4 eggs
- 1 avocado, sliced
Instructions
- Cook bacon. Remove from pan and put on paper towel to absorb extra oil. Crumble bacon when cool, and set aside.
- Drain pan of all but a coating of bacon grease.
- Sauté onion in bacon grease until slightly translucent. Add garlic and chard to pan, and continue to cook until tender. Remove to two plates.
- With the pan still hot, cook the eggs over easy in the leftover juices of the sauté.
- When the eggs are cooked, layer them on top of the vegetables.
- Top with the sliced avocado and crumbled bacon.
5 Comments
Fran
YUM! I had this yesterday morning, but used baby spinach because I had no Kale or Chard. I felt like I was eating in a restaurant!
I did not put bacon on top, and I drizzled balsamic vinegar on top of the avocado. It added the perfect zest to the meal.
Melanie
This is a very simple and very delicious recipe! I actually forgot to add th spinach and it was still really good!
jedi88
What do you recommend as a bacon alternative, Macon ?
karileach4
I made this this morning for my husband and I. We both really enjoyed it, and it was fairly easy and quick! It reminded us of a meal that would be served at our favorite restaurant.
lorie
Instead of the bacon, I would make it with a few leaves of grilled/roasted radicchio, and a drizzle of balsamic before serving.