Kale, Bacon and Egg Sandwich

DSC04731I love a good breakfast sandwich. One of my favorites in Madison is breakfast sandwich #2 from 4 & 20 Cafe, which includes a Pearl Valley Farms egg with Hook’s cheddar or swiss on a buttermilk biscuit. There is something about that biscuit that is transcendent. In my most recent attempt at homemade breakfast sandwich bliss, I aimed to re-create the fluffy biscuits at 4 & 20, in whole wheat form. Then, inspired by a recipe from the kitchn, I topped a biscuit, still warm from the oven, with sauteed kale, a piece of bacon, a bit of mayo, and a fried egg. It was delicious. Although it was pretty quick and easy to make whole wheat biscuits (and certainly elevated the taste), you can simplify by using store-bought buns, bread or English muffins.

Kale, Bacon and Egg Breakfast Sandwich (from the kitchn; makes one sandwich)

1 piece bacon
1 1/2 cups kale, chopped into 1/2″ ribbons
1 clove garlic, minced
1/4 teaspoon white wine vinegar
1 whole wheat biscuit, bun, or English muffin, toasted (I made these Fluffy Whole Wheat Biscuits)
1 tablespoon vegetable oil
1 large egg
Mayonnaise or softened butter (optional)

In a medium skillet, cook the bacon until crisp and set aside on a paper-towel-lined plate. Pour off the bacon grease, leaving just a thin film on the pan. Add the garlic and kale to the skillet and cook over medium-high heat, tossing frequently and scraping up any browned bits from the bottom of the pan. Taste and add salt if needed. Cook until kale is tender, adding 1 or 2 tablespoons of water if needed to keep kale moist as it cooks. Sprinkle with vinegar, then remove from pan and set aside.

Wipe skillet clean and add vegetable oil (or 1 tablespoon of reserved bacon grease, if you’re feeling frisky). Over medium heat, fry the egg. While it cooks, assemble the rest of the sandwich: place the kale on the bottom half of the bun. Cut the bacon in half crosswise and place on top of the kale. Spread mayonnaise or butter on the top half of the bun.

Top the kale and bacon with the fried egg and the top bun. Serve immediately, cutting in half just before eating.

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