Kale Bacon Scramble

Okay. I'm not always one to throw in bacon - especially if it isn't turkey bacon - but this recipe NEEDS regular bacon in order for it to work. See, it's all about the bacon grease. After cooking the bacon in a skillet, you leave the grease and sauté the onions and kale in it. It makes for the tastiest weekend breakfast. Even T, who isn't a fan of onions, loved this dish. 

INGREDIENTS

(2) Bacon Strips, cut into smaller strips. 

(2 T) E.V.O.O.

(1/2) yellow onion, chopped

Kale, de-stemmed, chopped 

2-4 eggs (this depends on how much each person wants)

SERVES: 2

DIRECTIONS 

1. Add 1 T E.V.O.O. to skillet, over medium heat. Place cut bacon strips in skillet and cook until golden. 
2. Transfer cooked bacon strips to plate with paper towel on it and set aside. 
3. Leave about 1 1/2 tablespoons of the bacon grease in the pan (you may need to remove some depending on how much bacon you made). Bring back to medium heat and add chopped onions, sprinkle pepper, cover. Cook until onions are soft. This will take about 2 minutes. 
4. Uncover and stirring occasionally until golden, about another minute. 
5. Add kale to golden onions and cook until wilted. Add the cooked bacon to pan and set aside. 
6. Add bread to toaster.
7. In a separate skillet, add 1 T E.V.O.O. over medium heat and crack your eggs right over the skillet. Cover the eggs for two minutes, uncover, flip the eggs over and cook for 30 more seconds, taking them off heat immediately. Since we want the yoke to be runny - timing is crucial for this step! I have found this timing works for me and my stove heat but you just don't want to overcook the egg. It will be worth it when you are eating it to have the egg break perfectly over the scramble. 
8. Serve kale/onions/bacon over the toast and place the egg on top. Add pepper, salt, to taste.