Author Notes
A super healthy gluten free breakfast bowl. —Karen Kelly
Ingredients
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1
bunch kale
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1 tablespoon
coconut oil
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4
pieces Canadian bacon
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3
eggs
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1
avocado
Directions
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Cut Canadian bacon into small slices and saute about five minutes until some color develops. Remove from pan.
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In same pan saute kale in 1 tbsp. of coconut oil for about five minutes. Sprinkle with salt.
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Whisk the three eggs in a bowl with salt and pepper and cook to desired doneness.
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Assemble in bowl with sliced avocado.
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