Ingredients
8 bacon strips4 cups chopped fresh kale4 large eggs4 frozen waffles1 large tomato, sliced1/2 cup shredded cheddar cheeseOptional: Chipotle mayonnaise and minced fresh parsley
Preparation
In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard drippings, reserving 2 tablespoons. Cook and stir kale in 1 tablespoon drippings in same pan over medium heat until tender, 6-8 minutes. Remove and keep warm. Add remaining 1 tablespoon drippings to pan. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired.
Meanwhile, prepare waffles according to package directions. Top each waffle with kale, tomato slices, 2 bacon strips, 1 egg and 2 tablespoons cheese. If desired, serve with chipotle mayonnaise and parsley.
