Breakfast BKT (Bacon, Kale, Tomato) & Egg Sandwich

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Breakfast Bacon Lettuce Kale Tomato & Egg SandwichKale is meant to be with either potatoes or tomatoes - simply delicious combinations.  Currently my garden is overflowing with tomatoes and kale so I decided to make my breakfast BKT (instead of BLT) sandwich - it is so easy to make.

I called it a sandwich but I ate it with a fork & knife - if you wanted to eat it with your hands then add a second piece of bread (toasted) on top.
Printable Recipe 1 slice of bread1 tomato (washed, drained, stemmed & sliced)(I used a Roma tomato but any tomato variety is fine)3 or 4 tender Kale leaves (washed, drained & "deveined" - see How to "Devein" Greens) (see Kale varieties)1 egg3 or 4 slices of baconbutter

STEP 1 - Fry the bacon and place in a toaster oven to stay warm.STEP 2- Take a piece out of the middle of the slice of bread (see first picture below)
STEP 3 - Spread butter on each side of the bread, place in a frying pan and pour the cracked egg into the hole (see second picture below)
STEP 4 - Cook over medium heat until desired "doneness" is achieved and then flip (see third picture below).






STEP 5 - Continue cooking until desired egg texture is achieved (I like my yoke runny).
STEP 6 - Assemble the sandwich:  first the bread/egg, then the raw kale leaves, bacon & finally the tomato slices.
NOTE:  Multiply the ingredient amounts by the number of sandwiches that you wish to make.



Add pepper if you desire & ENJOY!! 


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