Kale, Bacon & Eggs
Makes 1 Serving
Macros: 325 Cal, Fat 28g, Carbs 4g, Fibre 2g, Protein 15g
1 1/2 slices Bacon (chopped)
1 1/2 tsps Avocado Oil
1/2 cup Kale Leaves (chopped)
1/4 Carrot (shredded)
1 1/2 tsps Nutritional Yeast
Sea Salt (to taste)
In a skillet over medium-high heat, add in the chopped bacon and cook for 6 to 10 minutes or until the bacon is cooked through.
In a separate skillet, heat the avocado oil over medium heat. Once the oil is warm, add the kale and carrots and cook for 3 to 5 minutes.
Make two spaces in the kale mixture and crack the eggs into each space. Add the bacon and season with nutritional yeast and sea salt. Cover with a lid and cook for 3 to 4 minutes or until the eggs are cooked to your preference.
Divide between plates, serve and enjoy!
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.
Make it Vegan: Use black beans, lentils or tofu instead of eggs.