So early this morning I made this:
- 4 slices bacon
- 1 bunch curly kale, ribs and stems removed, leaves torn into large pieces
- 5 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 1 cup plain Greek yogurt
- 4 large eggs
- 1/2 teaspoon ground turmeric
- Urfa pepper or other mild red pepper flakes and lime wedges (for serving.
- Place a rack in middle of oven and preheat to 375°F. Bake bacon on a foil-lined rimmed baking sheet until brown and crisp, 12–15 minutes. Tear into large pieces; reserve fat for another use.
- Meanwhile, spread out kale on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Massage leaves with oil and season with salt. Bake, tossing halfway through, until lightly browned around edges and crisp-tender, 5–7 minutes.
- Season yogurt with salt. Divide among plates and top with bacon and kale.
- Heat remaining 3 Tbsp. oil in a large nonstick skillet over medium-high. Add eggs one at a time, shaking skillet between additions to keep them from sticking together. Cook, tilting skillet toward you and spooning oil over egg whites until whites are set, about 2 minutes. Remove skillet from heat, keeping skillet tilted, and add turmeric to oil. Baste egg whites with turmeric oil.
- Divide eggs among plates and drizzle turmeric oil over. Sprinkle with red pepper flakes and squeeze limes over.
Skipped the red pepper flakes and used freshly ground black pepper. Anyhow I love the combination of yogurt, bacon, kale and egg. It was awesome. And one tip – Medium-High is too much heat – I’d prefer Med-low to be honest. I like my yolks a little runny.