Eggs & veggies

  • 4 strips bacon (reserve 1 Tbs bacon grease)
  • 1/4 yellow onion, diced
  • several leaves of kale, chard or spinach, chopped
  • 1 clove garlic, minced
  • 4 eggs
  • 1 avocado, sliced
  1. Cook bacon. Remove from pan and put on paper towel to absorb extra oil. Crumble bacon when cool, and set aside.
  2. Drain pan of all but a coating of bacon grease.
  3. Sauté onion in bacon grease until slightly translucent. Add garlic and chard to pan, and continue to cook until tender. Remove to two plates.
  4. With the pan still hot, cook the eggs over easy in the leftover juices of the sauté.
  5. When the eggs are cooked, layer them on top of the vegetables.
  6. Top with the sliced avocado and crumbled bacon.
This recipe was inspired in part or whole from here.