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Braised Kale, Bacon and Egg on Toast Recipe

How to make kale, bacon and egg toasts. Easy, healthy and very satisfying. Jump to the Braised Kale, Bacon and Egg on Toast Recipe or read on to see our tips for making it.

Braised Kale, Bacon and Egg on Toast Recipe

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.

How to Make Braised Kale Toasts with Egg and Bacon

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.

Adding the kale

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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Braising

For more crave-worthy kale recipes try our Kale and Bean Salad with Tahini Dressing and Walnuts, these Easy Homemade Kale Chips or our Brown Butter Kale Pasta.

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

  • PREP
  • COOK
  • TOTAL

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.

Makes 4 servings

You Will Need

Braised 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 lemon

Toasts

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

Directions

  • Prepare Kale
  • 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.

    • Make Toasts
    • 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.

Adam and Joanne's Tips

  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 toast / Calories 377 / Protein 21 g / Carbohydrate 40 g / Dietary Fiber 3 g / Total Sugars 4 g / Total Fat 16 g / Saturated Fat 6 g / Cholesterol 203 mg / Sodium 885 mg
AUTHOR: Adam and Joanne Gallagher

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4 comments… Leave a Comment
  • Beth January 8, 2013, 7:40 pm

    I would have never thought to put kale with eggs. We juice kale sometimes, and I cut it up into small pieces and toss it with other veggies with a salad I make with quinoa… but I never thought to put it in eggs. This looks great – can’t wait t try it.

    Reply
  • Tbone January 14, 2012, 4:44 pm

    OMG this was sooooo yummy! Great recipe!

    Reply
  • Roberta November 1, 2011, 10:34 am

    I’ve been trying to get more greens into my life. Made this with Swiss Chard. My husband still talks about it a week later. This is comfort food on the highest level.

    Reply
  • Kelli H (Made in Sonoma) October 25, 2011, 5:24 pm

    gorg! looks awesomely delicious!

    Reply

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