Spring Break Brunch…Waffle, Bacon, Kale and Egg


It is my kids’ Spring break this week and we are celebrating first thing tomorrow with my fabulous, mouthwatering Waffle, Bacon, Kale and Egg combo drizzled with Canadian maple syrup.  This Waffle, Bacon, Kale and Egg combo is composed of maple-smoked bacon, kale cooked with sauteed onions, perfectly waffle-shaped eggs, and slightly sweet whole wheat waffles. It works well either as a scrumptious breakfast or as an amazing dinner! Yea, I’m eating too! LOL!

The kids are so excited to have a break from the grind and they deserve it! That also means a break for me…free from homework hell! Why, oh why do they give kids so much homework these days? It’s too much work for my little warriors but they always rise to the challenge and I couldn’t be more proud of them. So in honor of my two kids, it is all fun and play this coming week – waking up late, eating yummy food, hanging out around the pool and just relaxing, which is just as important as being disciplined.

Time to get the party started!

Ali in the Valley


Waffle, Bacon, Kale and Egg

Author: Alison Ball

Ingredients

  1. 1 piece bacon

  2. 1 1/2 cups kale chopped into 1/2" ribbons

  3. 1 clove garlic minced

  4. 1/4 teaspoon white wine vinegar

  5. 1 whole wheat waffle

  6. 1 tablespoon vegetable oil

  7. 1 large egg

  8. Mayonnaise or softened butter optional

  9. Classic Waffle:

  10. 2 cups all-purpose flour

  11. 1 teaspoon salt

  12. 4 teaspoons baking powder

  13. 2 tablespoons white sugar

  14. 2 eggs

  15. 1 1/2 cups warm milk

  16. 1/3 cup butter melted

  17. 1 teaspoon vanilla extract

  18. 1/2 tbs warm maple syrup

Instructions

In a medium skillet, cook the bacon until crisp and set aside on a paper-towel-lined plate. 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 and scraping up any browned bits from the bottom of the pan. Taste and add salt if needed. Cook until kale is tender, adding 1 or 2 tablespoons of water if needed to keep kale moist as it cooks. Sprinkle with vinegar, then remove from pan and set aside.

Wipe skillet clean and add vegetable oil (or 1 tablespoon of reserved bacon grease, if you're feeling frisky). Over medium heat, fry the egg. While it cooks, assemble the rest of the sandwich: place the kale on the bottom half of the bun. Cut the bacon in half crosswise and place on top of the kale. Spread mayonnaise or butter on the top half of the bun.

Top the kale and bacon with the fried egg and the top bun. Serve immediately, cutting in half just before eating.

Waffle:

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.

Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp.

Cover and keep warm with foil. Serve with warm maple syrup

#Brunch #Bacon #KaleandEgg #Springbreak #Breakfast #slide #Waffle

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