By now you know that we love kale. While kale makes an excellent dinner vegetable, did you know you can also eat it for breakfast or brunch?

This is a slightly more decadent, yet protein packed version of our braised kale recipe. We “brunch it up” with the addition of bacon and eggs, and a reduction of the broth.

After cracking the eggs onto the kale portions, cook at least until the whites are solid. After that, it’s up to your tastes on how done you like them. For less runny yolk, just leave in for a few more minutes.

The below recipe is for two; simply double it for a family of four.

Breakfast Bacon, Eggs & Kale Recipe

Ingredients 2 slices of bacon 10 cups of fresh chopped kale 1/4 tsp garlic salt 1/2 cup chicken, beef or vegetable broth 2 eggs Smoked paprika Optional: grated parmesan or crumbled feta cheese Directions 1. Cook the bacon in a large, deep sauté pan until crisp; set aside to drain and cool. 2. Toss the kale in the pan with the bacon grease over medium heat until lightly coated, about 2-3 minutes. 3. Add the garlic salt and broth; stir to mix/coat, and cover. Simmer over medium heat for about 5 minutes. 4. Carefully separate the kale into separate, equal servings portions in the pan, and make a “nest” in the middle of each. 5. Crack an egg into each nest, and cover, simmering for about 5 additional minutes, or until the eggs have set to desired consistency. 6. Carefully remove the portions into serving bowls; top with a sprinkle of smoked paprika and if desired, parmesan or feta cheese.