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TURMERIC BREAKFAST

Turmeric Fried Eggs with Kale, Yogurt, and Bacon

Ingredients

4 servings

  • 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
  • ½ teaspoon OMG Golden Turmeric Blend
  • Urfa pepper or other mild red pepper flakes and lime wedges (for serving)

Preparation

Step 1

Place a rack in middle of oven and preheat to 375°. 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.

Step 2

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.

Step 3

Season yogurt with salt. Divide among plates and top with bacon and kale.

Step 4

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.

Step 5

Divide eggs among plates and drizzle turmeric oil over. Sprinkle with red pepper flakes and squeeze limes over.

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