Egg, bacon and greens breakfast sandwich
1 whole, thinly sliced
6 cup(s), (1 large bunch), curly variety, leaves chopped
¼ tsp, hot variety
60 g, (2x30g rashers) fat trimmed
Wholemeal sandwich thins
2 thin, (2x40g) halved, toasted
Grated parmesan cheese
- Heat 1 teaspoon oil in a large non-stick frying pan over medium to high heat. Cook eschalot, stirring, for 2 minutes or until softened. Add kale and a large pinch of salt and cook, stirring, for 4 minutes or until tender. Stir in chilli sauce. Cover and keep warm
- Meanwhile, heat a small non-stick frying pan over medium heat. Cook bacon for 3 minutes each side or until crisp. Transfer to a plate.
- Heat remaining oil in same pan. Fry eggs for 2–3 minutes or until cooked to your liking.
- Top sandwich thin halves, cut-side up, with kale mixture. Break bacon slices in half and place on greens. Top with egg and sprinkle with parmesan to serve.