Turmeric Eggs With Kale, Yogurt, And Bacon

1. 1

   Place a rack in middle of oven and preheat to 375u00b0F. 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.

2. 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.

3. 3

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

4. 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.

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.