Our chickens lay consistently throughout the Spring and Summer. I am so happy to have those glorious dark yellow/orange yolks back in our lives again each and every Spring. I’ll admit, I’m a pretty simple soul when it comes to eggs. Give me a little seasoning and hot sauce and I’m good to go.
But sometimes I’ll get a little more down in the nitty gritty and throw together some actual recipes. One of my personal favorites is spicy eggs, bacon, and kale.
This recipe is all over the internet, but it’s something that has been in my life for years. No recipe is really required, it’s all by taste!
SPICY EGGS, BACON AND KALE
6 slices of thick cut bacon, roughly chopped (we use homegrown! No nitrates added)
1 small sweet onion, roughly chopped
1 garlic clove, minced
2 bunches kale, de-stemmed and roughly chopped
1 ½ cup chicken stock
4 farm fresh eggs (aka, chicken butt nuggets)
2 tsp. black pepper
Red pepper flakes, to taste
Juice of 1 lemon
- Fry bacon pieces in a large skillet (cast iron preferred) until crispy. Remove from skillet, leaving drippings.
- Cook onions and garlic in bacon grease until opaque. Add additional oil if necessary.
- Add bunches of kale, half at a time as space in skillet allows.
- Add chicken stock and let simmer until kale is soft; about 5 minutes.
- Create four small wells in the kale and crack one egg into each well.
- Season entire mixture with black pepper, red pepper flakes, and lemon juice.
- Cover pan and allow eggs to cook until desired doneness. Turn off heat immediately, sprinkle on bacon, and serve.
And that, my friends, is how you have an incredible breakfast.
Amy K. Fewell is an author, family herbalist, entrepreneur, homesteader, and homemaker. Living in the foothills of the Blue Ridge Mountains, her and her family live a natural homesteading lifestyle where they promote self-sufficiency and liberty. Amy is the founder of the Homesteaders of America organization and annual events. You can discover more on this website and at homesteadersofamerica.com