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.