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Fried Greens with Bacon and Eggs

A cast iron skilled filled with cooked greens, bacon and eggs, balanced on a piece of driftwood on the beach.

A Taste of Wild - Tasmania

RV-friendly recipes that will take your road cuisine to the next level. Sarah Glover, Australian chef and cookbook author, shares her genius take on delicious meals you can make wherever you go. Follow along as she shares delightful meals, breathtaking views of Tasmania and a taste of the wild.

Fried Greens with Smoked Bacon and Eggs Recipe

Along your trip, you will inevitably find cute little roadside stands selling homegrown vegetables. I'm always such a sucker for stopping and buying extra greens. Some people have told me that eating greens for breakfast feels weird, but to me, they add that missing something to my plate.

INGREDIENTS

  • Extra virgin olive oil
  • 1/2 a leek, white part only, thinly sliced
  • Bunch of broccolini
  • Small handful of green beans, trimmed
  • 5 slices of smoked bacon, roughly torn
  • 4 eggs
  • Small handful of baby kale
  • Torn bocconcini (as much as you like)
  • Salt and freshly-ground black pepper

COOKING TOOLS

  • Cutting Board
  • 1 Sharp knife
  • 1 Medium frying pan
  • 1 Spatula
  • 1 Burner (stove or portable burner)

METHOD

Place a medium frying pan on the stove, add a good drizzle of olive oil and heat over medium heat. Add the leek and cook for a few minutes until lightly golden, then add the broccolini and beans and cook for another couple of minutes until they start to crisp up.

Add the bacon and cook for 2 minutes, then crack the eggs into the pan and fry to your liking. Add a little extra oil if needed. Top with the kale and torn bocconcini, and season with salt and pepper.

Pour yourself a coffee and enjoy your breakfast as you watch the sunrise.  

2 Servings.