Gluten-Free Spicy Kale and Eggs

Eating healthy this year? Try kale. If you’ve never been a fan of kale, I wager you’ve only tried curly kale or dinosaur kale – one of the larger styles of leaves that you have to chop and massage for a salad. Am I right? If so, you should try baby kale. It’s small like baby spinach, usually comes pre-washed, and can be used just like any other kale or just like you would use baby spinach. Kale is great in salads and such, but it’s also a great way to get greens into your breakfast – case in point: this Spicy Kale and Eggs recipe.

With a couple slices of bacon, a Fresno chili, and a tasty combination of balsamic vinegar and broth, kale is transformed into a canvas fit for delicious, protein-rich eggs (I use Nature’s Yoke pasture-raised eggs). Protein, veggies, and fat are the perfect way to start your morning – much better than a high-carb breakfast like cereal or bread products.

In this dish, I prefer to cook my eggs with a set white and runny yolk, but feel free to cook them to your liking.

Gluten-Free Spicy Kale and Eggs

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings


  • 2 slices thick-cut bacon chopped
  • 1 tbsp unsalted butter
  • 4 green onions sliced
  • 1 Fresno chili pepper seeded and finely minced
  • 10 oz baby kale
  • Kosher or fine sea salt
  • Black pepper
  • 1 tbsp balsamic vinegar
  • 3 tbsp gluten free vegetable or chicken broth
  • 4 large pastured eggs


  • Place the bacon in a cold skillet. Turn the heat to medium and cook until crispy, stirring occasionally. Remove from pan and drain on paper towels.
  • Add the butter to the pan, melt, and add the kale in handfuls, letting it wilt down then adding more. Season with a large pinch of salt and pepper. Cook, stirring often until fully wilted. Turn up the heat, add the vinegar and cook for 1 minute or until the vinegar has evaporated. Add the broth, stir, and cook for another minute.
  • Make 4 wells in the kale with the back of a spoon. Crack and egg into each well, sprinkle each egg with a little salt and pepper, turn the heat down to medium, cover the pan and cook until the eggs are cooked to your liking, about 4 minutes for a cooked white and runny yolk.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Nature's Yoke - Free-Range Eggs