Today is Saturday and we are back up and running after the Christmas and New Year break - and it feels great to be back!
Let's start the year with a fantastic and nourishing breakfast you could try tomorrow combining kale (which is in plentiful supply at the moment) primal bacon (nitrate and sugar free) and free range eggs. Kale is an often overlooked vegetable. It has a strong taste and needs to be paired with a good flavourful option. It is possible to use a chorizo for this dish however we prefer the delicious nutritious taste of our own primal bacon. Simple sustainable food. Enjoy!
Ingredients
110g Primal Bacon
60g butter (or coconut oil - adjust according to taste)
100g raw kale or spinach
1/4 cup of water
4 free range eggs
Method
Simply the chop the primal bacon into pieces and fry in the coconut oil or butter
Then remove all the bacon and set aside.
Turn the heat up and fry the kale int he pan juices until the kake begins to wlt
Pour in the water and allow if to boil off quickly (if the temperature is right, this will take less than a minute)
Shape the kale into four nests and crack an egg into each nest
Cover the pan and cook gently for approximately 3 minutes - when you lift the lid up, the eggs should be opaque
Garnish with the fried bacon bits and a pinch of chilli flakes if desired (for colour)
Pour any of the excess pan juices over the meal before serving!
Delicious piping hot
If you enjoyed this recipe, why not post a picture of your dish on the Primal Cut facebook page or tag us on instagram @PrimalCut
Recipe Credit - adapted from the Real Meal Revolution by Professor Tim Noakes, Jonno Proudfoot and Sally-Ann Creed
Learn More: Nitrate Free Bacon - Bringing Home The Truth
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