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Friday, March 4, 2011

Warm Kale Salad with Bacon and Quail Eggs

Needed a quick breakfast/brunch/lunch today before heading off to entertain some prospective students, so splicing bacon and eggs with a salad seemed conceptually appealing. I just warmed up some leftover steamed kale from last night, but using fresh would be even better, of course.

Bacon, Egg & Kale Salad

-1/3 - 1/2 of a bunch of fresh kale, washed and chopped

-1/2 onion, sliced

-sea salt & pepper to taste

-2 strips bacon, cut in half

-4 quail eggs (yet another find from the Asian market)

Layer the sliced onion in the bottom of a steaming basket, then cover with fresh kale. Bring a little bit of water to a boil, and steam the veggies until the onions are translucent, around 15 minutes. (CITE: Thanks to Evan for the prep suggestion--worked out great.)

Meanwhile, fry up the bacon to desired level of crispiness. When kale is done, toss it with the onions, and place in a bowl. Top with the bacon strips.

Finally, fry the quail eggs in the bacon grease (they are small, so they cook fast--I think it took about 1 - 1.5 minutes total), and top the salad.

Quail eggs are adorable.

Happy brunch.


P.S. The steamed kale/onion is a great side dish by itself. I had that with chicken the other night, and it was great.

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