INGREDIENTS
8 slices bacon
1 clove garlic, minced
1/4 c. red wine vinegar
2 tbsp. Dijon mustard
kosher salt
Freshly ground black pepper
1/2 c. extra-virgin olive oil
2 tbsp. butter
4 large eggs
1 lb. kale, chopped
1 c. freshly grated Parmesan
1 avocado, sliced
1 c. croutons
DIRECTIONS
- Preheat oven to 350°. Line sheet pan with parchment and place bacon strips without overlapping them. Bake until crispy, 20 to 22 minutes.
- Meanwhile, make dressing: In a small jar, add garlic, vinegar, mustard, salt and pepper, and oil and, with a tightly fitted lid, shake until blended. Keep in fridge until ready to serve.
- In a large non-stick skillet over medium heat, melt butter. When it begins to bubble, fry eggs until whites are set and edges are crispy but yolk is bright yellow and runny, 3 to 5 minutes.
- In a larger platter or bowl, toss kale with dressing. Top with Parmesan, avocado, croutons, a fried egg, and bacon.
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CL::JG
