How to make kale, bacon and egg toasts. Jump to the Braised Kale, Bacon and Egg on Toast Recipe or read on to see our tips for making it.
We love kale. We love kale even more when it’s topped with a runny egg and bacon. This braised kale recipe is very simple to make and might just convert a few kale skeptics.
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How to Make Braised Kale Toasts with Egg and Bacon
The kale is braised for about 30 minutes with bacon, chicken stock, onion and garlic — making it rich, hearty and full of flavor. Then we pile it onto a thick piece of toast and top with egg. Perfect for breakfast, lunch or dinner.
There are lots of options when it comes to buying kale — below we’ve shown Dinosaur kale. More commonly though, you will find curly kale — both work in this recipe. With most kale recipes, you need to remove the thick stems and any thick ribs from the leaves. Then, rinse well. After that, for this recipe, we cut the leaves into 1/4-inch ribbons. To cut the kale, if you roll the leaves up like a cigar and slice it makes things extra easy.
To cook the kale, we cook bacon until crispy, and then save it for serving. In goes some onions and garlic and finally, the kale. Next, we pour in chicken stock, bring it to a simmer and cover. After 30 minutes the kale is tender and delicious.
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Recipe updated, originally posted October 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne
Braised Kale, Bacon and Egg on Toast Recipe
Kale is braised for about 30 minutes with bacon, chicken stock, onion and garlic — making it rich, hearty and full of flavor. Then we pile it onto a thick piece of toast and top with egg. Perfect for breakfast, lunch or dinner.
You Will NeedBraised Kale
1 bunch kale (about 1/2 pound)
2 strips thick-cut bacon
1 tablespoon extra-virgin olive oil
1 medium onion, diced
Pinch crushed red pepper flakes
2 garlic cloves, minced
3 to 4 cups chicken or stock
Salt and fresh ground black pepper
Juice of 1 lemonToasts
1 tablespoon butter or extra-virgin olive oil
4 large eggs
Salt and fresh ground black pepper
4 thick slices country bread, toasted
Fresh herbs such as chives or parsley, chopped for serving
Parmigiano Reggiano or Pecorino Romano
- Prepare Kale
- Make Toasts
Add bacon slices to a large pan with lid (or Dutch oven) over medium-low heat and cook until crisp. Remove bacon and reserve for serving.
Meanwhile, prepare the kale by removing and discarding the thick ribs and stems. Stack leaves and slice into 1/4-inch ribbons. Rinse thoroughly.
Drain excess bacon fat from pan then add 1 tablespoon of olive oil and the diced onions. Cook until the onions soften, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the kale to the pan and stir until the kale is wilted.
Pour in enough chicken stock to cover the kale by 1/2-inch. Bring to a low simmer, cover and continue to cook until the kale is tender, 25 to 30 minutes. Squeeze the juice of one lemon over the kale and season with salt and pepper.
In a non-stick skillet, fry eggs in a little olive oil or melted butter until the whites are set and the yolks still runny.
Add toasted bread to a plate and top with a generous spoonful of braised kale. Finish with a fried egg, crumbled bacon pieces, a drizzle of extra-virgin olive oil, fresh herbs and grated cheese on top.