Bacon, Kale & Scrambled Egg Bowls plus Top Tips for Making Scrambled Eggs

It’s breakfast time somewhere in the world, right..?!

Start your day with these yummy bowls of goodness:

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{Kale is like The Hulk of leafy greens!}

It’s so easy and you only need a few ingredients:
{This is enough for 3 people}

Half an onion, chopped
4 eggs
A splash of milk or cream
A large handful of raw kale
A few rashers of bacon

{As you can see, this is perfect let’s-clean-out-the-fridge breakfast! You need only those last bits ‘n pieces…}

You will only need 1 pan:

First, fry the bacon by placing them in a cold pan and letting them heat up with the pan. This will render more of the fat that you can then use for cooking the rest of the dish.
Once the bacon is done to your liking, remove from the pan.
Add the diced onions and sauté them in the bacon fat.
Add the kale and cook until the kale is wilted, but still has a crunch.
Lightly whisk together the eggs and milk / cream.
Get the pan nice and hot and add a little bit of butter or olive oil if needed.
Pour the egg mix into the hot pan and scramble.
Serve in bowls with the kale and a piece of bacon on top.

Top Tips for Scrambling Eggs:

1. Your pan should be quite hot
2. Use enough butter or bacon fat {I prefer to use butter} to coat the bottom of the pan
3. Add a splash of milk or cream to the lightly beaten eggs
4. Scramble on high heat by scraping a spoon across the bottom of the pan, gently creating egg ‘ribbons’ as you go
5. Cook until JUST COOKED – the eggs should still have a glossy sheen

Enjoy! X

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