Bacon, Egg and…Kale

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I’ve always been a fan of the classic bacon, egg, and cheese sandwich.  Growing up I enjoyed them every way possible: on biscuits, bagels, hard rolls, English muffins, and toast.  I loved them with extra crispy bacon, fried eggs over medium, and a slice of sharp cheddar melted over top, just starting to brown and caramelize on the edges.  I don’t know many people who don’t love a good bacon, egg, and cheese.  After radically changing the way I eat over the past year I can honestly say that I don’t miss them- in sandwich form that is. What I ultimately discovered is that the toasted bread on the outside is the least important part.

With just a single pan, a few quality ingredients, and less time than it takes to run to the closest deli, you can make a decadent version of this classic American sandwich by replacing bread with kale.  No, I am not joking…

To serve: 1

Ingredients:

  • 2 strips of bacon or pancetta, chopped into 1/4″ pieces (nitrate/nitrite free)
  • 1/3 bunch of kale, cut into 1″ strips (I used the Lacinato variety)
  • Splash of balsamic vinegar
  • 1 tablespoon olive oil
  • 1/2 tablespoon butter  (grass-fed;  I use Kerrygold)
  • 1 egg (cage-free or pasture raised)
  • Salt and pepper to taste
  • 1 slice sharp cheddar (aged, raw milk variety; optional but highly recommended)
  • pinch of smoked paprika (optional garnish)

Directions:

  • Chop your bacon or pancetta into 1/4″ pieces and set aside. Rinse and then chop your kale into 1″ strips.
  • Put a non-stick skillet (or cast iron) over medium heat and add the bacon or pancetta.  Cook 5-7 minutes, turning occasionally, until it turns brown and crispy.

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  • At this point, add the chopped kale and stir to coat with the bacon fat.
  • Cook kale for about 3 minutes, stirring occasionally.  Add a splash of balsamic vinegar and salt and pepper to taste. Stir to incorporate and remove to a serving plate.

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  • Melt the butter in the same pan (it will incorporate nicely with any left over fat in the pan).  Crack and add your egg.  When it is white and mostly solid, flip it over and put the slice of cheddar on it.  (If you’d like, you can cover the pan with a lid to help the cheese melt).

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  • When the cheese is melted, remove from the pan and place on top of the sautéed bacon and kale.  Garnish with fresh cracked pepper and a pinch of smoked paprika (if desired).  Enjoy!

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Related:

Rethinking Scrambled Eggs

 

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