Fried Eggs over Beets & Kale
I don’t know why, but fried eggs just seem to be good on top of anything. I had some veggies from my garden that I needed to use up so I tossed this together and topped it with some fried eggs. It was pretty perfect. Of course you can use just about any veggie combo you choose, but here is what I used:
4 small beets, peeled and diced
6 long kale leaves, stems removed and leaves chopped
1 small green pepper, sliced
4 pieces of bacon
1 tomato, sliced
1/2 red onion, sliced
4-6 whole mushrooms, sliced
1T coconut oil
1T butter (I prefer grassfed butter and use Kerry Gold butter )
Penzeys Fox Point Seasoning (which is made with salt, freeze-dried shallots, chives, garlic, onion and green peppercorns)
How’d I make it? Pretty simple….
- Cut bacon in half and saute it in a pan until done. Remove from pan when finished. Don’t toss the bacon grease.
- While the bacon is cooking, melt the coconut oil in another pan. Add beets and cook until almost soft, maybe 7 minutes and then add the kale. Saute another 2-3 minutes.
- In another pan, melt butter. Add onions and mushrooms. Saute until soft, about 7-10 minutes.
- In the pan the bacon was in, fry up your eggs in the leftover bacon grease. If you had a lot of grease, feel free to drain some of it. You want about 1 tablespoon of grease in there.
- At this point, I was done. I but the beets/kale on the plate first, then the bacon, then the tomato and green pepper slices (neither of which I cooked, but you can if you want – I wanted the hot/soft and cold/crunchy combo), then the eggs, topped with the onions and mushrooms. I sprinkled the Penzeys seasoning over the whole dish at the end.
Feel free to experiment with other veggies and seasonings! I meant to toss some avocado on the top but I forgot. Besides, there was already enough protein in this dish with the kale, bacon and eggs (and sausage on the side) that the avocado wasn’t really needed.