Bacon and Eggs Breakfast Salad

Breakfast salad? Yes, please! I wrote this recipe for a contest using Davidson’s Safest Choice Eggs, which are pasteurized using a water bath process that eliminates the risk of Salmonella in eggs without changing their flavor or nutrient composition. These eggs are a a particularly great choice for recipes that do not call for fully cooking the eggs. Examples include smoothies, ice creams, salad dressings, sauces, and poached eggs. 

The poached egg in this recipe combines beautifully with the tangy lemon juice and savory bacon fat to make a dressing that will make a salad lover out of anyone! Don’t worry, it’s lightened up with the use of center cut bacon and substituting olive oil for a portion of the bacon fat. Enjoy this summer salad guilt free as a light dinner with crusty bread or accompaniment to brunch with friends. Oh, and don’t skip the step of massaging your kale! It’s worth the extra effort, as the bitterness of the leafy green will be mellowed by the lemon juice.

  
Ingredients:

1 bunch kale, purple or green

Juice of half a lemon

Dash of salt

1 tablespoon olive oil

4 slices center cut bacon, diced

1 tablespoon thinly sliced red onion

2 tablespoons distilled white vinegar

2 large eggs

2 radishes, sliced

Freshly ground pepper, to taste

Preparation:

1. Begin by tearing the leaves from thicker stems of the kale. Discard the stems and thinly slice the leaves. Place the kale in a large mixing bowl and drizzle with lemon juice, salt, and olive oil.

2. Massage the kale for 2-3 minutes with your hands, or until it is beginning to soften.

3. Cook the diced bacon in a frying pan over medium heat, stirring occasionally until golden. Add the red onion, sauté for 60 seconds longer, and remove from heat.

4. Bring 2 quarts of water to a simmer in a saucepan. Add the white vinegar. Break an egg into a small bowl or cup and gently pour into the simmering water. Using a slotted spoon, gather the egg white around the yolk. Repeat with the second egg. Cook for about 90 seconds for runny eggs, or up to 3 minutes for firmer eggs.

5. Top the massaged kale with the warm bacon and onion mixture and toss to combine. Divide the kale between two plates or shallow bowls. Top with sliced radishes, one poached egg, and freshly ground pepper. 

  
Don’t you love that poaching eggs isn’t as difficult as it seems? I think this method is fool-proof. I hope it works for you, too! 

What are you cooking this summer? Check out the links below for more safe egg inspiration!

*By posting this recipe I am entering a recipe contest sponsored by Davidson’s Safest Choice Eggs and am eligible to win prizes associated with the contest. I was not compensated for my time. 



Advertisements

Kielbasa and Bean Soup with Kale

It’s still winter, right? Maybe in the rest of the United States! Temperatures got to nearly 80 degrees here in Vegas today.  I’m glad I got to spend part of the day taking a walk with my mom and watching her feed hummingbirds and quail in her backyard. Today was hardly a soup day, but if it gets chilly again, this dish will be making a repeat appearance!

Bean and Sausage Soup

Ingredients:
(serves 6)

1 pound turkey kielbasa, sliced
Vegetable oil, as needed
8 cloves garlic, minced
1 pound red kidney beans, soaked at least 4 hours and up to overnight
2 quarts chicken broth
1 pound red bliss potatoes, cut into 1/2-inch cubes
1 bundle fresh kale, torn into bite sized pieces
1/4 cup red wine vinegar
1/2 teaspoon freshly ground black pepper

Preparation:
1. Place the kielbasa into a 7-quart Dutch oven and set over medium-low heat. Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes. If you do not have at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons. Remove the kielbasa from the pan and set aside.

2. Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and the chicken broth and cook, covered, for 45 minutes. After 45 minutes, add the potatoes, cover and cook for 15 minutes, stirring occasionally.

3. Wash, rinse and trim the kale and tear into bite size pieces. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.

4. Add the red wine vinegar and black pepper and stir to combine. Evenly distribute the kielbasa between 6 soup bowls. Ladle the soup into bowls and serve.

This soup is known as “Christmas Soup” according to Alton Brown. The original recipe is located here. The man is a culinary genius… I have yet to try a recipe of his that isn’t incredibly delicious! I bet this soup would be delicious with cornbread.
Kielbasa Soup
This soup is so well balanced! The red wine vinegar works wonders with the kale, garlic, and kielbasa. I’m pretty sure any recipe with kielbasa is a winner, actually. Enjoy!

Braised African Kale with Bacon

This recipe was inspired by the 2 lb bag of baby kale I was slowly using up for smoothies over the past week. Despite putting a big handful in my smoothie every morning, I had barely made a dent and the package says you should use all the kale within 2-3 days of opening… I didn’t know how anyone could eat that much kale… Until today.

Here is my creation! It’s a cross between traditional braised kale and exotic African kale stew. I threw in bacon for good measure, too.

20130626-124855.jpg

Ingredients:
1 large onion, sliced
3 cloves garlic, minced
2 tbs olive oil
1.5 lbs kale (yes, that’s a ridiculously large amount, but it cooks down)
2 cans diced tomatoes (28 oz total)
For spiciness: 1 tbs sambal olek (chili paste) or 2 tsp red pepper flakes or 1 jalepeno, diced
1 tsp ground ginger
1/4 c PB2 powdered peanut butter or 1/4 c natural peanut butter
1 c chicken stock
Stevia or sugar to taste
6-8 slices bacom, cooked and chopped (optional, but recommended)

1. Sauté onion in a large stockpot with 2 tbs olive oil. Once translucent, add garlic. Sauté 2 mins more. Add ground ginger, chicken stock, peanut butter, and spicy seasoning of choice. Stir.

2. Add the kale, chopped bacon, and diced tomatoes. Stir until kale is wilted. Cover the stockpot and reduce to a simmer for approx 20 minutes or until the kale is no longer bitter. Add sweetener of choice until the flavor is adjusted to your preference.

Serve as a main course or side dish!
1/3 of the recipe (with bacon and PB2) contains 400 calories, 17 grams protein, and serves well as a hearty lunch! This recipe is a must-try! The flavor is amazingly rich, savory, spicy, and slightly sweet.

20130626-125906.jpg