BACON AND EGG TOAST

INGREDIENTS:

  • 12 slices bacon
  • 12 whole wheat bread slices
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 4 cups baby kale
  • 2 tablespoons freshly grated Parmesan
  • 12 large eggs
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh chives

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Line a baking sheet with foil.
  2. Place bacon in a single layer onto the prepared baking sheet. Place into oven and bake until almost crisp, about 6-8 minutes. Transfer to a paper towel-lined plate.
  3. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray. Line each cup with a slice of bread. Place into oven and bake until slightly firm, about 5-6 minutes.
  4. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in kale until slightly wilted, about 2-3 minutes. Stir in Parmesan; set aside.
  5. Reduce oven to 375 degrees F.
  6. Lay bacon slice in each bread cup; top with kale mixture. Gently crack an egg in each cup; season with salt and pepper, to taste.
  7. Place into oven and bake until egg whites are just set, about 15-20 minutes, or until desired doneness.
  8. Serve immediately, garnished with chives, if desired.

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