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Bacon Eggs and Kale Farmer's Market Breakfast

Bacon Eggs and Kale Breakfast
Bacon Eggs and Kale Breakfast
© Lisa Lathrop DoubLeL Photography

For a quick, nutritious breakfast for two made with fresh ingredients from the market, pick up the following:

Bacon, Eggs, Kale, Garlic, Tomatoes and Cheese

Remove kale from the ribs, wash and chop into 1-inch strips.  Scramble 4 eggs and set aside.   Crush 1-2 cloves garlic, or more as you prefer.  Slice some pear or cherry tomatoes in half and set aside.  Chop the bacon into 1-inch pieces.

Heat large skillet over medium-high heat, then add the bacon and 1 tbsp olive oil.  Cook bacon until done but not crisp, then remove bacon and set aside.  Add garlic to pan and cook for just one minute before adding kale.  Season kale with 1 tsp kosher salt.  Saute kale until soft, stirring occasionally and adding water if necessary for moisture.  Once kale is to desired consistency, add tomatoes and allow to cook down until juices disperse.  Flatten tomatoes with back of spoon to release juices and flavor.  Add scrambled eggs and stir occasionally, cooking unitl eggs are desired consistency.  Add bacon back to pan and heat through.  Top with shredded cheese and serve with bacon and cheese biscuits made from scratch or purchased from your favorite local bakery, such as Batch Bakehouse on Willy Street.