The BECK (Bacon, Egg, Cream & Kale Toast)
Spring is in the air and the Farmers Market is full of kale(s)! Try this quick, one-skillet dish for breakfast, lunch or dinner as it’s a great way to utilize a lot of different local products, many of which are available year-round, like bacon, eggs & cream. This is also a handy recipe which is great for an easy vegetarian meal, just omit the bacon and use olive oil instead of the bacon fat. In this recipe, I’m using kale form Bloomsbury Farm, Cluck Truck Eggs & cream from Hatcher Family Dairy. You can find some delicious local bacon from Bear Creek Farm, River Cottage Farm & Peaceful Pastures.
BECK (Bacon, Egg, Cream & Kale) Toast
1 small bunch curly green kale or Red Russian kale, torn into pieces
½ yellow onion, sliced thinly
4 slices of bacon
½ cup Hatcher Cream
¼ tsp salt
A few turns of black pepper from the mill
4 farm eggs
4 slices of country bread or toast
1-2 tsp of butter or bacon fat
Heat a large cast iron skillet over medium heat and fry the slices of bacon. When cooked through and slightly crispy remove and set aside. Reserve 1-2 tsp of the rendered bacon fat for frying the eggs later. Add the sliced onions to the skillet and fry the onions in the remaining bacon fat (add a little butter if needed). Once the onions have begun to lightly brown, turn down the heat a touch, and add the torn kale. Stir-fry the kale with the onions until completely wilted, 2-3 minutes, then add the cream, salt, and pepper. Let the cream reduce for 3-4 minutes, then remove to a bowl and keep warm while you fry the eggs and toast the bread. Wipe out the skillet and return to the stove over medium heat, add a little of the butter or bacon fat and fry the eggs, sunny side up just until the whites set, season with salt and pepper. Toast the bread in the toaster or in the oven, then assembly the BECK- Toast on the plate, creamed kale on the toast, a slice of bacon and top with the fried egg. Enjoy!
Michael R Martin
South Fork Catering Co.