INGREDIENTS
1 to 2 tsp. olive oil
1 slice bacon, chopped
3 cups kale, stems removed, coarsely chopped
1 Tbsp. maple syrup
2 eggs
Kosher salt and freshly ground black pepper
Sriracha or other hot sauce
PREPARATION
• Warm the olive oil in a skillet over medium-high heat. Add the bacon and cook 2 minutes. Add the chopped kale and saute 3 to 5 minutes until just starting to wilt. Transfer the kale and bacon to a bowl. Stir in the maple syrup and tent with foil. Set aside.
• Carefully wipe the skillet with paper towels and return it to the stove over medium heat. Add 1 teaspoon of oil, if needed. Crack the eggs into the skillet, pour in 2 tablespoons of water and cover. Cook no more than 3 minutes, until the whites are just set.
• Slide the eggs on top of the kale, season with salt and pepper, drizzle with hot sauce and serve.
This article appears in June 2014.