Bacon & carrot hash with crispy kale & poached eggs
 
Prep time
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What you need
  • 2-3 pieces of bacon (or the equivalent amount of Pete's Paleo bacon)
  • 2 medium-sized carrots, chopped
  • 1 bunch of kale, with the thick veins removed, chopped into pieces about the size of potato chips (you'll crumble them later). Make sure the kale is DRY.
  • A small pot's worth o' boiling water
  • 2 eggs
  • 2 Tbs. white vinegar
What to do
  1. Preheat oven to 350°
  2. While oven preheats, heat up a skillet and cook up your bacon. Set the bacon aside.
  3. Drain off a bit of the bacon grease and "toss" your carrots in it (use enough to lightly coat). If there's not enough, toss the carrots in ghee, coconut oil or preferred cooking fat.
  4. Spread carrots evenly across a baking dish and roast until slightly browned (about 30 minutes).
  5. While carrots roast, drain off a bit of the bacon grease and "toss" your kale in it (use enough to lightly coat). If there's not enough, toss the kale in ghee, coconut oil or preferred cooking fat.
  6. Spread kale across parchment paper on a large baking sheet (don't over-crowd or it won't get crispy).
  7. With about 10 minutes left on the carrots, pop the kale into the oven. 10 minutes (15 max) should yield crispy kale.
  8. While the carrots and kale cook, set a saucepan of water with the vinegar to boil.
  9. When water boils, crack 2 eggs into it.
  10. Cover & remove from heat. Allow to stand for 4 minutes.
  11. Crumble the kale and the bacon together, add carrots, and put an egg on it.
Recipe by Real Food Liz at https://realfoodliz.com/bacon-carrot-hash-crispy-kale-poached-eggs/