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Kale, Bacon and Eggs
A protein-rich kale, bacon and eggs recipe packed with cruciferous greens to support detox pathways, digestion and sustained energy.
INGREDIENTS
2 slices Bacon (chopped)
1 tbsp Avocado Oil
1 cup Kale Leaves (chopped)
1/2 Carrot (shredded)
2 Egg
DIRECTIONS
01. In a skillet over medium-high heat, add in the chopped bacon and cook for 5 minutes or until the bacon is cooked through. Remove from the pan and set aside.
02. In the same pan, heat the avocado oil over medium heat. Once the oil is warm, add the kale and carrots and cook for 3 to 5 minutes.
03. Make two spaces in the kale mixture and crack the eggs into each space.
Add the bacon and season with sea salt. Cover with a lid and cook for 3 to 4 minutes or until the eggs are cooked to your preference.
04. Serve and enjoy!
NOTES
LEFTOVERS
The eggs are best enjoyed on the same day. Refrigerate in an airtight container for up to three days.
NO KALE
Use another leafy green like spinach or Swiss chard instead.