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–+ servings

Gluten-Free Spicy Kale and Eggs

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

Ingredients
  

  • 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

Instructions
 

  • 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.