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Bacon and Kale Risotto with Fried Egg

Bacon and Kale Risotto with Fried Egg

Place the bacon in cool skillet set over medium-low heat. Cook, allowing the fat to slowly render out of the bacon, for 8-10 minutes, or until crisp. Remove the bacon and let drain on a paper towel. Discard all but 3 tablespoons of the rendered fat. Bring the vegetable stock or water to a simmer in a small saucepan set over medium-high heat. Reduce heat to low to keep warm.

Add the chopped onion to the skillet with the reserved bacon fat. Cook the onion over medium heat until soft, about 5 minutes. Add the rice to the skillet. Stir so that each grain of rice is coated with the bacon fat and onion mixture — the rice will appear glossy. Cook the rice for 3-4 minutes, or until it is translucent. Stir in the wine, let sit for 1-2 minutes. Add 1 cup of the warm stock. Stir constantly until all of the stock has absorbed into the rice. Continue this process, adding the stock ¼ cup at a time, until the rice is creamy and soft (the whole process will take about 20 minutes).

Crumble the bacon, and then add it and the kale into the risotto, and cook for 2-3 minutes. (The heat from the rice will wilt the kale and it will be easier to stir in after a little.)

Bacon and Kale Risotto with Fried Egg - Recipes

When I think of peasant food I always think of the most delicious and comforting dishes. Recipes born out of necessity that stand the test of time, passing from one generation to the next. I think mostly, for me, the very definition of peasant food is making something with what you have on hand. Now that might not sound appealing to some but, to people like us (who love food) we know that making something delicious with what we have on hand is the sign of a good cook. It's the true test. And, quite often, it's these recipes that are the most well-loved of all.

Take Tessa's recipe for Risotto with Fried Egg for example. It's a very basic dish using ingredients that everyone is sure to have on hand, but it is the method with which it is put together that is exciting, fresh, and something I'm quite sure everyone would be pleased to eat. Creamy cheesy rice, with crispy fried sage leaves, and a nice egg with a runny yolk so that it can drip down into the rice. Total comfort food! Better yet, it would be great served for breakfast, lunch, or dinner.

Bacon, egg and leek risotto

Seeing as I once argued that rice pudding should be breakfast food (what? grains, milk, a bit of sugar, sometimes berries — just like oatmeal!) it shouldn’t be any surprise that I’m now wondering if risotto could also be welcome in the earliest parts of the day. I mean, what if contained bacon and eggs? What if I warned you that if you start making risotto with leeks and bacon and finish it with a fried egg that you might not be able to go back to eating it another way? You can’t say I didn’t give you a heads-up.

I got the inspiration for breakfast risotto from an article I saw a few months back. Okay, it was many months. And every time I was about to make it, I found something better to do. Like, flossing. Or chasing my toddler around the apartment with a comb, trying to explain that he would one day thank me for not letting him leave the house looking like an unkempt Muppet. (Obviously, it didn’t work.) Eventually I had to admit that risotto, while lovely to eat when someone else makes it, is hardly my favorite way to dirty pots and pans. It’s the stirring, and also the starchiness it’s the sleepiness of the usual inclusions (maybe mushrooms, asparagus and other delicately-minded green things), and that always requires that you make something else (a salad, or maybe some protein) that will make it seem more of a balanced meal. Risotto: It’s awfully demanding.

Which is all the more reason that the risotto approximation of breakfast, replete with bacon, runny eggs, cheese and leeks is nothing short of brilliant. Of course, with my put-an-egg-on-it approach to turning anything (fried rice? check. bean stew? check.) into a meal, you probably already know that this needn’t just be breakfast, or even lunch. It was, in fact, dinner for us the other night, a most luxurious one before we all hopped on a plane for a week on the beach, one I’m looking at now from a balcony while the other two-thirds of my little family snore the afternoon away, all gritty toes and freckled noses. It’s not at all hard to get used to.

Whoa: I know I should say something here about that last little thing that I shared — the cover of the forthcoming smitten kitchen cookbook, a recipe preview, some details — and I’ve been trying for days but you’ve rendered me, likely for the first and last time in my life, speechless. I had no idea. I … thought it was tacky to ask people to buy a book six months before they’ll even get to see it. I thought it was tiresome to click over to a new recipe and have endure a speech about a side project. I am immensely uncomfortable with self-promotion, and that was a hard post to write. But you guys made it so much fun to be empirically, categorically wrong. I will now hold my breath until you all have it in your hands, crossing my fingers that you will have found it worth the wait, and that the pages will be sticky and splattered from overuse in no time. Thank you.

Bacon, Egg and Leek Risotto

I mentioned that the recipe was inspired by an article but I’d prefer not link to it because, while I’m sure the restaurant that serves it does so splendidly, the recipe as written was a mess of bad cooking times and impossible ingredient levels. Essentially, I’d rather talk about it only behind its back. I rewrote it and tweaked the ingredients a little too. The idea was wonderful this execution should work for everyone.

Yield: Six small or four large servings

6 cups low-sodium chicken stock or vegetable broth, but best to have an extra splash or two around if needed
1 cup (4 ounces) finely chopped bacon (from about 4 slices) or pancetta
1 tablespoon olive oil
2 large or 3 smaller leeks, quartered lengthwise, cleaned of grit, and chopped small
3 tablespoons unsalted butter, plus more to fry eggs
1/2 small onion, finely chopped
2 cups arborio, carnaroli, or another short-grained Italian rice
1/3 cup dry white wine or vermouth (read why here)
1 cup finely grated fresh Parmesan cheese, plus extra for garnish if desired
Salt and freshly ground black pepper
4 to 6 large eggs, you’ll want one per serving

Place stock or broth in a small-medium saucepan over very low heat on a back burner. You want to have it heated until steamy when you add it in a bit, but not so much that it simmers and loses volume.

Heat a second medium saucepan (3 quarts) or skillet over medium heat. Add bacon or pancetta and cook until it renders its fat, and is tender and just barely crisp. Remove with a slotted spoon to a bowl and set aside, leaving whatever dripping you can in the pan. Add a tablespoon of oil to the bacon fat if needed, then add the leeks. Cook leeks on medium-low for 10 to 12 minutes, until softened and mostly tender. Transfer to bowl with bacon and set aside, leaving stove on.

Add butter to pan and, once melted, cook onion in butter until translucent and tender, about 5 minutes. Add rice and cook sauté until faintly toasted, about 4 minutes. Add wine or vermouth and cook until it almost disappears, about 2 minutes. Ladle 1 cup of hot broth into the rice mixture and simmer until it absorbs, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is al dente, about 25 to 30 minutes. What you’re looking for in well-cooked risotto is a creamy but loose dish. When ladled onto a plate, it should spill into a creamy puddle, not heap in a mound. You might need an extra splash of broth to loosen it. When you achieve your desired texture and tenderness, stir in the cheese, bacon and leeks. Season with salt and pepper to taste. Ladle into serving bowls.

Then, quickly, in a small skillet, heat a pat of butter over medium-high and swirl it to coat the pan. Crack one egg into the skillet, season with salt and pepper and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. Transfer to your first bowl of risotto and repeat with remaining eggs. Garnish each with an extra bit of grated parmesan and eat immediately.

Strawberry & Cream Croissant French Toast For Your Weekend Brunch

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.


Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!

Make an easy skillet of chickpeas, spinach, and garlic, and top it with fried eggs for breakfast—or brinner.

This kimchi stir-fry is instant comfort in a grain bowl.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Kale, Kohlrabi and Mint Stir Fry with Bacon and Fried Egg

They make it look easy. Spork, I mean. You remember Spork, right? I wrote about them last summer, their Mexican Corn on the Cob, the no-recipe recipe they shared with me. I've been hooked on their Kale, Kohlrabi & Mint Stir Fry with Bacon (I always add a fried egg to make it a meal). So finally I conjured the courage to ask for the recipe.

And guess what? It's another no-recipe recipe. But one of the ingredients was a complete surprise.

Fish sauce! Just the right amount of umami to keep you coming back to this dish again and again.

Hey Marissa … great to hear from ya

There isn’t really even a recipe for that dish … it’s just thin sliced kale and kohlrabi stir fried with already cooked diced bacon (and a little dab of grease) and tossed with lemon, mint, and fish sauce … I don’t have any proportions for ya … it’s not even written down in our recipe book

Needless to say, I'm a pretty big fan of this place - delicious food, fabulous people. And I'm not the only one. Maybe you saw them in a recent rave-review from the New York Times. The article begins:

Spork, a Bend, Ore., restaurant that began as a food truck, is a precocious lovechild of sesame and pork. Jeff Hunt, an owner and the executive chef, developed the menu based on expeditions to places like Bangkok and the Yucatán the result is dishes like spicy fried chicken with kimchi and fried catfish tacos with chili mayo.

If you visit Bend, obviously don't miss your chance to eat at Spork. And in the meantime, you should try a couple of their no-recipe recipes at home.

27 Things You Should Put an Egg On (or Inside)

Ahh, the humble egg. Few foods out there are as versatile as this inexpensive protein source. These little orbs are filled with nutrients, including lutein and zeaxanthin (essential for healthy eyes!) and omega-3 fatty acids (an important part of keeping hearts healthy) A 12-wk egg inervention increases serum zeaxanthin and macular pigment optical density in women. Wenzel, A.J., Gerweck, C., Barbado, D., et al. Psychology Department, University of New Hampshire, Durham, New Hampshire. The Journal of Nutrition, 2006 Oct 136(10):2568-73. Health benefits of omega-3 fatty acids. Ruxton, C. Nursing Standard, 2004 Aug 11-1718(48):38-42. . And while the cholesterol content of egg yolks has caused some controversy, eating as many as four egg yolks per week shouldn&rsquot be a problem for most egg-lovers out there. With just 70 calories and 6 grams of protein per egg, incorporating eggs into any meal is an easy way to stay full for hours while also staying healthy.

From baked goods to omelets, pancakes to souflée, the possibilities are truly endless. And then there&rsquos one of the most beautiful ways to use an egg: Anything that allows the yolks to run free. Here are 27 recipes starring one of our favorite superfoods (and the best all-natural yellow sauce&mdashthe egg yolk)!


1. In a crepe.
Thin, buttery crepes make the perfect container for crumbled sausage and bright-yolked eggs in this simple weekend brunch recipe. Forego the sausage in favor of sautéed kale for a meat-free, iron- and calcium-packed version.

2. In multiples, on top of a sandwich.
OK, so not everyone has quail eggs on hand. But if you did, why not top a chicken-egg sandwich with a dozen or so sunny side-up quail eggs, as in this &ldquoWTF Quail Egg Sandwich&ldquo? The best part? Runny yolk with every bite!

3. In a roll, baked.
You&rsquove likely seen &ldquoeggs in a hole&rdquo before, but this bready, eggy recipe brings it to another level. Scoop out the inside of a dinner roll, then fill it with an egg. Bake to perfection. Go with a whole-grain roll for added fiber, and serve alongside a bed of healthier salad greens for an easy and healthy brunch.

4. In a cheesy spinach sandwich.
Here&rsquos an easy way to make a batch of sandwiches without too much hassle. Amixture of eggs, spinach, and cheese gets baked all together and scooped onto rolls when cooked through. Voila! Simple sandwiches. Plus, the spinach-heavy filling is rich with superfood benefits, including a healthy dose of calcium and vitamin K. Make it even healthier by skipping the roll and enjoying the eggs atop fresh greens or on their own.

5. In a baguette for breakfast.
Sure, you&rsquove probably had eggs on top of baguette slices, but this recipe takes it one step further by placing the egg inside the bread. Opt for a whole-grain baguette for an extra serving of protein and fiber, and enjoy alongside some fresh fruit or a small salad.

6. Baked into an avocado.
Once the pit is removed, the remaining depression in an avocado half is the perfect place to crack an egg. Add some crumbled feta and fresh herbs and serve alongside some whole-grain toast for a healthy, simple, and filling meal.

7. Fried up, on top of some potato and herb hash.
Sure, it&rsquos commonplace to make breakfast potatoes in a cast iron skillet, but the eggs are usually cooked separately and served on top or beside. Not in this simple one-pan dish! After the potatoes are cooked, crack the eggs right in there with the spuds, and sprinkle with a healthy dose of fresh herbs. (Try dill for a Scandanavian twist, oregano and parsley if you&rsquore feeling Italian, or rosemary and thyme for some French flavor.) Aside from fresh flavors, herbs provide health benefits ranging from treating insomnia to providing a healthy dose of antioxidants.

8. In a cup made from bacon.
No frying pan needed here. Make eggs n&rsquo bacon cups by lining a muffin tin with (wait for it) slices of bacon, and cracking an egg in each meat-lined cup. Bake until whites are set and yolks are shining bright, and still a bit liquid in the center. Serve alongside a slice of whole-grain toast or on top of sautéed veggies or greens.

9. Scrambled, in a boat (err&hellip baguette).
Think of this as the quick way of making a scrambled egg sub sandwich. Hollow out sub rolls, fill them with eggs, cheese, and sausage, and bake. You can easily healthify this recipe by choosing a whole-grain roll, cutting back on the egg yolks, and adding some chopped veggies (like onions, peppers, and mushrooms) instead of sausage.

10. On a pizza (for breakfast, lunch, or dinner).
The best part about pizza is that, when it comes to toppings, pretty much anything goes. This one gets smothered in tomato sauce, bacon, thinly-sliced potatoes, ham, and whole eggs. If you&rsquore not a fan of the double-meat topping, opt for sliced onions and bell peppers instead (You&rsquoll get an extra dose of vitamin C, too!).

11. On top of Huevos Rancheros breakfast pizza.
Topped with beans, cheese, avocado, and eggs, this pizza is nothing to mess with. The eggs and beans provide a healthy dose of protein, while avocado lends some vitamin E, which is essential for keeping our cells healthy and functioning properly.

12. In quail form, on top of a roasted red pepper crostini.
This recipe can&rsquot get any easier. Toast some baguette slices. Top with roasted red peppers (from a jar, or homemade), and top that with a fried quail egg.

13. Poached, atop a quinoa salad.
Packed with protein and fiber, quinoa (one of our favorite superfoods) makes a great base for just about anything&mdashespecially in this salad. Toss it with some baby greens, sautéed mushrooms, and goat cheese, and top it with a poached egg or two, and you have a healthy, meat-free, and super-filling meal perfect for lunch or dinner. The runny yolk makes the quinoa mixture even more delicious.

14. In a baked potato.
This author has endless ideas regarding where to stick eggs. In fact, she wrote an entire cookbook devoted to it! (Check it out here!) The sunny-side-up-topped baked potato makes a great breakfast, or breakfast-for-dinner. Garnish with chopped bacon, plain Greek yogurt, and green onions, or go full veggie-mode and whip up a mixture of greens or other seasonal veggies (Brussels sprouts would be great!) to stick beneath the egg.

15. Smushed on a juicy burger.
No recipe needed for this one. The best burger topping (probably ever)? An over-easy egg, of course. Press the second half of the bun on top, and watch the yolk run down the sides. Keep in mind that this works equally well for beef, turkey, veggie, and basically any other type of burger. The health benefit? This one&rsquos more about happiness, people.

16. On top of rainbow chard, potato, and pesto hash.
It might not get healthier than this take on the classic breakfast hash. Instead of greasy meat, the base of this hash is a few potatoes and heaps of rainbow chard, all flavored with a fresh chard and cashew pesto. (Can you say yum?) Both the hash and pesto use the Swiss chard stems, which studies show contain glutamine, an amino acid that helps boost the immune system Determination of free amino compounds in betalainic fruits and vegetables by gas chromatography with flame ionization and mass spectrometric detection. Kugler, F., Graneis, S., Schreiter, P.P., et al. Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim Univesrity, Stuttgart, Germany. Journal of Agricultural and Food Chemistry, 2006. Jun 1454(12):4311-8. .

17. Atop a pile of asparagus.
Here&rsquos a super simple springtime brunch that will impress any houseguest. Roast some asparagus, poach a few eggs, arrange everything on a nice plate, and top with shaved parmesan.

18. On top of lentils and sautéed greens.
Lentils are an underrated superfood. They&rsquore packed with protein, not to mention folate, iron, and potassium. Plus, they&rsquore endlessly versatile, especially as a protein source for vegans and vegetarians. Here, cooked green lentils get tossed with sautéed veggies and greens, then topped with runny-yolked eggs. This recipe is perfect as a late weekend brunch or light dinner.

19. On avocado toast, to bring it to the next level.
Give us a piece of whole-grain bread with smashed avocado and a bit of salt and pepper, and we&rsquore happy campers. Top that with an over-easy egg, and we&rsquore in heaven.

20. As a topping for polenta and braised kale with pancetta.
First big tip: Use whole-grain cornmeal for the polenta! Second tip: Breaking the yolk and enjoying the first bite of this hearty, rich dish is well worth the time it takes to make it. Creamy polenta is topped with a pancetta and kale sautée, and all of that is topped with poached eggs. Whole grains from the polenta, iron from the kale, and protein from the eggs make this a fortifying dinner.

21. In a nest of shaved Brussels sprouts.
Here at Greatist, we love Brussels sprouts. And we&rsquore all for trying any recipe that makes prepping them super simple. Shredded and cooked with onions and simple seasonings, the little green orbs make a perfect base for lightly cooked eggs in this easy recipe.

22. With Asian flavorings on top of greens.
By now, spinach or kale and sunny eggs are a pretty standard combo. But this recipe puts a different spin on the greens-n&rsquo-eggs combo by choosing Asian greens (such as bok choy) and flavoring them with tamari and sesame oil.

23. With sweet potato and Brussels sprout hash.
Diced sweet potatoes and sliced Brussels sprouts make a flavorful, filling base for poached eggs when they&rsquore cooked in coconut oil and flavored with red onion, garlic, and pepper. Add the homemade thyme hollandaise on top, and this dish is pure heaven. Plus, sweet potatoes are loaded with fiber, beta-carotene, vitamins A and C, and other antioxidants.

24. On top of a crispy kale BLT croque madame with smoked gouda and avocado.
Now, a regular croque madame is already pretty amazing. But when you add crispy kale, grape tomatoes, gouda, bacon, and avocado into the mix, things get a little crazy (and almost too delicious for words). If this recipe looks a little too decadent (or difficult to make), forego the béchamel sauce and leave out the bacon.

25. In some egg yolk ravioli.
Yes, this is a thing. Yes, making ravioli can be quite a process. But yes, it&rsquos also worth it to have a fresh, delicate ravioli that oozes egg yolk when cut open. Serve alongside sautéed vegetables or atop garlic bread for a real treat. (Sorry, folks. No good way to make this one any healthier than served with a healthy dose of veg.)

26. On top of Caprese-style eggs benedict.
Try this lighter version of classic eggs benedict by subbing in sliced tomato and fresh mozzarella for the traditional ham or bacon. If the homemade hollandaise seems like too much work, feel free to skip it&mdashthe runny yolk from the poached eggs will serve the same purpose (to dip, obviously!).

27. On top of risotto.
This risotto is filled with mushrooms, onion, garlic, carrots, asparagus, and peas. (Is it possible to shove any more veggies into this dish? We don&rsquot think so.) The creaminess of the Arborio rice makes enjoying this recipe feel decadent, even though you&rsquore getting a whole bunch of antioxidants in each bite. Add an egg on top, and you have a healthy meal complete with carbohydrates, veggies, and protein.

Recipe adapted from Cindy Pawlcyn and Darren McRonald, Brassica, St. Helena, CA

Yield: 6 servings

Cook Time: 40 minutes


1 tablespoon extra-virgin olive oil

2 leeks, cleaned well and finely chopped

1 cup finely chopped pancetta

10 tablespoons unsalted butter, divided

½ cup finely chopped yellow onion

⅓ cup dry white wine at room temperature

5 to 6 cups hot chicken stock

Salt and freshly ground black pepper

1 cup freshly grated Parmesan cheese


1. In a medium skillet set over medium heat, heat olive oil. Add the leeks and cook until soft, about 2 minutes. Remove the leeks to a bowl and set aside. In the same pan, add the pancetta and cook until it begins to render its fat and is soft but not dried out or crispy, about 5 to 7 minutes. Add the pancetta to the reserved leeks. Set aside.

2. In a medium saucepan set over medium-low heat, melt 4 tablespoons of the butter. Add the onion and cook until translucent, about 5 minutes. Stir in the rice and cook, stirring, until all the butter has been absorbed, about 4 minutes. Add the wine and reduce until dry, about 2 minutes.

3. Add enough stock so that the fluid level rises just above the rice. Continue to simmer, stirring frequently. Continue adding stock as it is absorbed so the stock just covers the top of the rice. Continue cooking until the rice is al dente, about 12 minutes. Season with salt and pepper. Stir in a bit more stock and the Parmesan. Remove from the heat and set aside to rest while you fry the eggs.

4. In a small skillet set over low heat, melt a tablespoon of butter. Crack the egg into the pan. Fry over low heat until the whites and yolk are set, about 5 minutes. Repeat with the remaining 5 eggs.

5. To serve, stir the reserved leeks and pancetta into the rice, divide the risotto among six bowls and place a fried egg on top of each serving. Serve immediately.


Soak the lentils overnight.

The next day, simmer the lentils for about 30 minutes in unsalted water until tender but still retaining their shape.

Trim the kale, rinse, remove the tough stalks and shake dry. Blanch 5 minutes in boiling salted water, rinse in cold water, drain well and tear into large pieces. Peel and trim the carrots and cut into small cubes. Peel the onions and dice finely. Saute the carrots and onions in 2 tablespoons oil. Add the kale and lentils and deglaze with balsamic vinegar. Season with salt, pepper and a pinch of sugar.

Fry the eggs in another pan in hot oil. Season with salt and pepper and serve on the lentil kale mixture.

Recipe Summary

  • 4 tablespoons unsalted butter
  • 1 tablespoon small sage leaves
  • 1/4 teaspoon crushed red-pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • 10 ounces white button or cremini mushrooms, sliced
  • Coarse salt
  • 2 garlic cloves, thinly sliced
  • 6 cups cooking greens (cut into 3/4-inch-wide ribbons), such as collard, mustard, or kale
  • 2 tablespoons water
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • Garnish: finely grated Parmesan cheese

Make the sage-chile butter: Melt butter in a saucepan over medium heat. Add sage and red-pepper flakes. Simmer until sage is crisp, about 3 minutes.

Make the eggs and greens: Heat a large, heavy skillet (preferably cast iron) over high heat. Swirl in oil. Cook mushrooms with 1/2 teaspoon salt until golden and tender, 4 to 5 minutes. Reduce heat to medium. Stir in garlic, then greens and water. Cook, stirring, until greens wilt. Add unsalted butter, and stir until melted.

Push greens to make 4 wells. Crack 1 egg into each. Season with salt. Cook for 4 minutes. Let stand until whites are set but yolks are still runny, about 4 minutes. Drizzle with sage-chile butter. Garnish with cheese.

Healthy Ways To Cook with Bacon (No, Really)

I admit it: I'm a dietitian who loves bacon. But instead of gorging on greasy slabs, I've found ways to add the delightfully salty and smoky flavor to my favorite dishes a little at a time.

A slice of thick-cut bacon contains approximately 45 calories, 3 grams of fat, and 3 grams of protein. A slice or two in a recipe that serves 4 to 6 people is plenty to add flavor and texture without sacrificing heart health. Choosing the right preparation will help ensure that a sensible amount of bacon sizzles up any recipe.

Place strips of bacon on a baking rack and roast at 400-degrees for 15 to 20 minutes until cooked through. It will be the perfect combination of crispy, tender and chewy. Serve with eggs, pancakes or French toast.

Fry chopped pieces of bacon until the little morsels are crisp and caramelized. Remove with a slotted spoon and set aside. Use the renderings to sauté onions, kale or shredded Brussels sprouts add cooked bacon back to the dish at the very end. This method is perfect for vegetable side dishes, egg dishes and risotto.

There's a right and wrong way to cook bacon in the microwave. To do it correctly, place 3 to 4 slices on a microwave-safe plate lined with a paper towel (be careful not to crowd the plate). Cook for 2 to 4 minutes, depending on your microwave, until just cooked through allow to rest for 1 minute. Use these strips for sandwiches and wraps, or crumble them and sprinkle over a salad.

Bacon can also make a tasty coating (of sorts). Wrap shrimp, dates or pineapple chunks with appropriately sized pieces of bacon, and then broil for a few minutes per side until crisp.