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    Garlic Fried Eggs with Kale Pesto, Toast Points, and Bacon

    June 16, 2016

    Looking for a brunch recipe that will pack a huge flavor punch without too much time? Try my garlic fried eggs with kale pesto!

    These eggs with kale pesto are fried with garlic and paired with crispy toast points, oven cooked bacon, and a beautifully refreshing lemon bacon vinaigrette.

    These eggs with kale pesto are fried with garlic and paired with crispy toast points, oven cooked bacon, and a beautifully refreshing lemon bacon vinaigrette.
    This post may contain affiliate links. Please click here to read my full disclosure policy.

    If I had to pick one food I couldn’t live without, it’d probably have to be eggs. I mean think about it: they make up so much of what we eat, including what we bake. And a good egg recipe is pretty much a prerequisite for a delicious brunch in our household! We even make breakfast burritos with scrambled eggs in them every week because even in our busy hectic day-to-day lives, a protein-packed breakfast makes for a more productive day. If you are an egg lover like me then you probably know a million and one ways to cook and prepare eggs, however, some people may not know that it is not recommended to eat frozen eggs due to bacteria potentially getting into the egg if the shell cracks. So, if you’ve been planning on putting nearly out-of-date whole eggs in the freezer, think twice, because it may put you off eggs for life after a bad bout of an upset stomach. Be cautious!

    Related: Prep Yourself for a Week of Success with Breakfast Burritos

    These eggs with kale pesto are fried with garlic and paired with crispy toast points, oven cooked bacon, and a beautifully refreshing lemon bacon vinaigrette.

    These garlic fried eggs with kale pesto are another great, simple brunch idea featuring the deliciousness that is eggs. These ones are fried sunny side up in… garlic butter. Yes, a bunch of garlic fried until golden brown and fragrant in some butter… and then you coat your eggs in it. Amazing.

    With this technique, it’s all about the basting. You want to use a small spoon to scoop up as much garlicky goodness from the bottom of the pan as possible and drizzle it over the top of the eggs. The hot butter will help to cook the egg whites from the top so that you end up with perfectly runny sunny side up egg yolks, but whites that are fully cooked. Plus, the garlic imparts a delicious kick to the eggs. Yum!

    These eggs with kale pesto are fried with garlic and paired with crispy toast points, oven cooked bacon, and a beautifully refreshing lemon bacon vinaigrette.

    Equally tasty are the sides I’ve paired these eggs with. Everyone loves pesto, but what about kale pesto with breakfast? Yes, try it. Right now. You know you want to. A lemony vinaigrette featuring bacon fat drizzled over top completes the dish, and buttery toast points and crispy bacon strips are the perfect vessels for soaking up all that yolky goodness.

    Related: Baked Egg Breakfast Tarts with Prosciutto

    These eggs with kale pesto are fried with garlic and paired with crispy toast points, oven cooked bacon, and a beautifully refreshing lemon bacon vinaigrette.

    These eggs with kale pesto are fried with garlic and paired with crispy toast points, oven cooked bacon, and a beautifully refreshing lemon bacon vinaigrette.

    Now it’s your turn: what is your favorite way to prepare eggs for brunch? Let me know by commenting below!

    Garlic Fried Eggs with Kale Pesto, Toast Points, and Lemon Bacon Vinaigrette
    2016-04-10 18:33:34
    Serves 2
    These eggs with kale pesto are fried with garlic and paired with crispy toast points, oven cooked bacon, and a beautifully refreshing lemon bacon vinaigrette.
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    Prep Time
    15 min
    Cook Time
    15 min
    Total Time
    30 min
    Prep Time
    15 min
    Cook Time
    15 min
    Total Time
    30 min
    For pesto
    1. 2 cloves garlic, minced
    2. 2 cups kale, roughly chopped and packed
    3. ¼ cup pine nuts
    4. ¼ cup olive oil
    5. ¼ tsp. kosher salt
    6. 4 strips bacon, fried and cut in half
    For vinaigrette
    1. 1 lemon, juiced (about 1 ½ to 2 oz.)
    2. 3 tbsp. bacon fat, reserved from frying bacon
    3. ⅛ tsp. kosher salt
    4. ⅛ tsp. ground black pepper
    For toast points
    1. 2 tbsp. unsalted butter
    2. 2 slices of thick cut white bread, sliced into 6 "sticks" (see photos)
    3. 1 tbsp. olive oil
    For eggs
    1. 3 tbsp. butter
    2. 1 tsp. garlic, minced
    3. 4 eggs
    To make kale pesto
    1. Combine garlic, kale and pine nuts, and salt in a food processor. Pulse until roughly combined. With food processor running, stream in olive oil.
    To make vinaigrette
    1. Whisk together lemon juice, bacon fat, kosher salt, and black pepper until combined.
    To make toast points
    1. In the pan used to fry bacon, melt butter over medium heat. Add bread and toast on all sides until golden brown and crispy.
    To make eggs
    1. In a small frying pan, melt butter over medium heat. Fry garlic until it starts to turn golden brown, for about 4-5 minutes. Crack two of the eggs into the pan and use a small spoon to baste the eggs with the melted butter and garlic mixture. Cook until whites are firm, about 2-3 minutes. Remove eggs from pan and cook the remaining two eggs in the same method.
    To serve
    1. Serve eggs with bacon and kale pesto and a drizzle of vinaigrette on top. Enjoy!
    By Sarah Daniel
    The Charming Detroiter http://thecharmingdetroiter.com/
    These eggs with kale pesto are fried with garlic and paired with crispy toast points, oven cooked bacon, and a beautifully refreshing lemon bacon vinaigrette.

    [optin-cat id=”1965″]

    bacon egg recipes eggs and toast fried eggs kale kale pesto lemon lemon vinaigrette pesto toast toast points vinaigrette

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      September 30, 2018 at 4:12 pm

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    Welcome to The Charming Detroiter! I’m Sarah, a suburban mother and wife who loves to share all things style, food, travel and home decor with y’all!

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