Dandelion Greens with Sunny Side-up

COURSE Breakfast

SERVES 2

TIME About 20 minutes

Cooking Tips:

• Bacon is very easy to get crispy under high heat. Use medium to low heat and let it melt slowly.

• Cover the pan to hasten the cooking of egg whites, but stay close to avoid cooking the yolk.

• Dandelion Green Substitutes: Spinach and Kale, 4 - 6 cups chopped. Kale is hardier, so it will take longer to cook.

Ingredients:

• 2 bunches dandelion greens, thick stems removed, chopped

• 2 slices of thick cut bacon, cut into bite size pieces

• 1 sweet onion, diced

• 3 cloves of garlic

• 4 large eggs

• ¼ cup crumbled goat cheese

Directions:

1. Cook the bacon on medium heat until about 70% to your preferred doneness. Dump out most of the bacon fat except about 1 Tbsp.

2. Stir in onion and garlic and cook for about 5 mins, so that the ingredients are fragrant and the onion is translucent.

3. Stir in the dandelion greens and cook until wilted, about 5 mins.

4. Crack the eggs, top with goat cheese, and cover the pan until the whites are set, about 5 mins. Serve.

Recipe Inspiration:

This recipe is inspired by the "Sautéed Dandelion Greens with Eggs" on A Beautiful Plate food blog.