2 eggs, whole
handful fresh kale, torn into bite sized pieces
2 slices no-nitrate turkey bacon
extra virgin olive oil or coconut oil, for frying
sea salt and pepper
cayenne pepper (optional)
Melt oil in pan or add olive oil to pan; add turkey bacon and season. Cook turkey bacon 5-7 minutes or until crisp. Remove turkey bacon and place on paper towel and pat off excess oil. I do not clean the pan before adding the kale since I like the leftover turkey flavor, but you may want to do so. Add kale and seasonings and saute for 3-4 minutes until kale is tender and bright green. Remove kale from pan and crack eggs in pan. Cook 3-5 minutes or until egg whites are no longer runny (or to your liking).