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Basted Eggs, Kale and Avocado Breakfast Recipe

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Ingredients Method

Ingredients
  

  • 4 medium free range or organic eggs mine are always from a local farmer that I trust
  • 3 cups of kale thinly sliced (farmers market of course!)
  • 1/2 cup of onion thinly sliced, red or white, your choice
  • 1/2 cup halved grape tomatoes
  • 2 teaspoons of Louisiana’s pure crystal hot sauce or your favorite hot sauce
  • 2 slices of organic uncured bacon cooked and chopped Optional
  • 2 teaspoons of olive oil
  • fresh ground Salt and pepper to taste

Method
 

  1. Toss the grape tomatoes with the hot sauce and salt and pepper. Heat up a non-stick pan with the olive oil andlightly sauté the onions.
  2. Then add the kale and cooked bacon and toss around. Move them to the side of the pan and add in the tomatoes and hot sauce.
  3. Crack the eggs on the other side of the pan, add a couple Tablespoons of water, and cover with a lid. Steam for 1 minute on high heat. Cook the eggs until desired doneness is achieved.