Kale, Bacon and Egg Breakfast Sandwich

Kale, Bacon, and Egg Whole-Wheat Breakfast Sandwich

Kickstart your morning with a delicious Kale, Bacon, and Egg Whole-Wheat Breakfast Sandwich.

Georgia-grown kale is in season from January through May and then again from October through December.

See if you are purchasing Georgia-grown kale by checking out the COOL Label on kale at the grocery store.

Ingredients

• 1 whole-wheat bun
• Mayonnaise or softened butter (optional)
• 1 strip bacon
• 1 1/2 cups kale, chopped into 1/2-inch ribbons
• 1 clove garlic, minced
• 1/4 tsp. white wine vinegar
• 1 tbsp. vegetable oil
• 1 large egg

Directions

1. Toast the bun and set it on a plate. Spread with mayonnaise or butter, if desired.
2. In a medium skillet, cook the bacon until crisp and set aside. 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. Taste and add salt if needed. Cook until kale is tender, adding 1 or 2 tbsp. of water if needed to keep kale moist as it cooks. Sprinkle with vinegar, then remove from pan and set aside.
3. Fry the egg over medium heat.
4. Assemble sandwich and enjoy.