About
After the perfect morning with your friends at the farmers market, you can't wait to use all the deliciously fresh produce you just scored! Well, since it's still breakfast time, you should definitely make this Farmers Market Breakfast Skillet. It just makes sense! Complete with some farm-fresh veggies and eggs, plus some yummy toasted cornbread crumbs, you'll soon make this a weekly tradition. Your morning just got even sunnier thanks to the Farmers Market Breakfast Skillet.
Ingredients
- 1 cup large cornbread crumbs, from 1 large corn muffin, homemade or store-bought
- 1 teaspoon olive oil
- 1 1/2 teaspoons kosher salt, plus more, to taste
- 1 pound Tuscan or lacinato kale
- 6 slices bacon, optional, cut crosswise into 1/2-inch-thick pieces
- 1 medium yellow onion, thinly sliced
- 2 teaspoons garlic, minced
- 1/2 teaspoon black pepper, plus more, to taste
- 1/2 cup water or chicken stock
- 2 teaspoons white wine vinegar or apple cider vinegar
- 6 large eggs
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -On a sheet pan, add the cornbread crumbs and the olive oil and toss gently to coat.
Step 3 -Season the cornbread crumbs lightly with the extra salt.
Step 4 -Bake the cornbread crumbs until they're toasted, about 10-15 minutes.
Step 5 -Set the toasted cornbread crumbs aside to cool.
Step 6 -Strip the kale leaves from the stems and discard the stems.
Step 7 -Roughly chop the kale leaves.
Step 8 -Using a colander, thoroughly rinse the kale leaves.
Step 9 -In a large cast-iron or overnproof stainless steel skillet over medium heat, add the bacon and cook, while stirring occasionally, until browned, about 5-8 minutes.
Step 10 -Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
Step 11 -Reserve 2 tablespoons of the bacon drippings in the skillet, draining the remainder.
Step 12 -Add the onions to the hot bacon drippings and cook, while stirring occasionally, until they are lightly browned and tender, about 4-6 minutes.
Step 13 -Add the garlic to the onions and cook, while stirring, until fragrant, about 30 seconds.
Step 14 -Add a large handful of the rinsed kale leaves, 1 1/2 teaspoons of the remaining salt, and 1/2 teaspoon of the black pepper to the onion mixture and cook until the kale leaves wilt.
Step 15 -Toss the kale mixture and add another handful of the kale, cooking until it wilts.
Step 16 -Repeat until all the kale is added and wilted.
Step 17 -Add the water and the vinegar to the kale mixture and cook, while tossing often, until the kale is tender, about 3-4 minutes.
Step 18 -Add the cooked bacon to the kale mixture and toss to combine.
Step 19 -Using a spoon, create 6 small wells in the kale mixture.
Step 20 -Carefully crack 1 of the eggs into each of the wells.
Step 21 -Season the eggs with the extra salt and the extra black pepper.
Step 22 -Bake until the egg whites are just set, about 8-10 minutes.
Step 23 -Sprinkle the egg mixture with the toasted cornbread crumbs.
Step 24 -Serve.
