Recipe Background
After the perfect morning with your friends at the farmers market, you can't wait to use all the deliciously fresh produce you just scored! Well, since it's still breakfast time, you should definitely make this Farmers Market Breakfast Skillet. It just makes sense! Complete with some farm-fresh veggies and eggs, plus some yummy toasted cornbread crumbs, you'll soon make this a weekly tradition. Your morning just got even sunnier thanks to the Farmers Market Breakfast Skillet.
After the perfect morning with your friends at the farmers market, you can't wait to use all the deliciously fresh produce you just scored! Well, since it's still breakfast time, you should definitely make this Farmers Market Breakfast Skillet. It just makes sense! Complete with some farm-fresh veggies and eggs, plus some yummy toasted cornbread crumbs, you'll soon make this a weekly tradition. Your morning just got even sunnier thanks to the Farmers Market Breakfast Skillet.
Ingredients
- 1 cup large cornbread crumbs from 1 large corn muffin, homemade or store-bought
- 1 teaspoon olive oil
- 1 1/2 teaspoons kosher salt plus more, to taste
- 1 pound Tuscan or lacinato kale
- 6 slices bacon optional, cut crosswise into 1/2-inch-thick pieces
- 1 medium yellow onion thinly sliced
- 2 teaspoons garlic minced
- 1/2 teaspoon black pepper plus more, to taste
- 1/2 cup water or chicken stock
- 2 teaspoons white wine vinegar or apple cider vinegar
- 6 large eggs
Directions
- Preheat the oven to 350 degrees F.
- On a sheet pan, add the cornbread crumbs and the olive oil and toss gently to coat.
- Season the cornbread crumbs lightly with the extra salt.
- Bake the cornbread crumbs until they're toasted, about 10-15 minutes.
- Set the toasted cornbread crumbs aside to cool.
- Strip the kale leaves from the stems and discard the stems.
- Roughly chop the kale leaves.
- Using a colander, thoroughly rinse the kale leaves.
- In a large cast-iron or overnproof stainless steel skillet over medium heat, add the bacon and cook, while stirring occasionally, until browned, about 5-8 minutes.
- Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
- Reserve 2 tablespoons of the bacon drippings in the skillet, draining the remainder.
- Add the onions to the hot bacon drippings and cook, while stirring occasionally, until they are lightly browned and tender, about 4-6 minutes.
- Add the garlic to the onions and cook, while stirring, until fragrant, about 30 seconds.
- Add a large handful of the rinsed kale leaves, 1 1/2 teaspoons of the remaining salt, and 1/2 teaspoon of the black pepper to the onion mixture and cook until the kale leaves wilt.
- Toss the kale mixture and add another handful of the kale, cooking until it wilts.
- Repeat until all the kale is added and wilted.
- Add the water and the vinegar to the kale mixture and cook, while tossing often, until the kale is tender, about 3-4 minutes.
- Add the cooked bacon to the kale mixture and toss to combine.
- Using a spoon, create 6 small wells in the kale mixture.
- Carefully crack 1 of the eggs into each of the wells.
- Season the eggs with the extra salt and the extra black pepper.
- Bake until the egg whites are just set, about 8-10 minutes.
- Sprinkle the egg mixture with the toasted cornbread crumbs.
- Serve.
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