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With the weekend right around the corner (happy Friday!), if you haven’t already made brunch plans, you are going to want to grab the ingredients for this Roasted Cauliflower with Bacon, Kale and Fried Egg and whip up this easy 5 ingredient brunch recipe sometime this weekend!
This recipe is loaded with veggies and is so filling and satisfying. Add some fresh fruit to the menu, and you won’t need anything else.
Who likes making brunch on the weekends? Or, who likes the breakfast for dinner concept where you make a more traditional breakfast food for dinner on occasion? Both work in my book, and while I love to make the classic brunch foods, I also like switching things up now and then for variety.
If you’re like me, and want to jazz things up with a new recipe, then you’ll want to try this 5 ingredient brunch recipe. Whether you eat this Roasted Cauliflower with Bacon, Kale and Fried Egg for breakfast, brunch, lunch, or dinner, I think you’ll love it!
Roasted Cauliflower with Bacon Kale and Fried Egg
Five ingredients (besides pantry staples of olive oil, salt, and pepper) are all this simple recipe requires, and even though there are not a lot of ingredients involved, it does not lack flavor! This type of recipe is actually my favorite, with simple, flavorful ingredients that come together and make one happy family of flavor on the plate.
Because there aren’t a lot of ingredients, each of the 5 ingredients in this recipe has to be treated in a way that allows the most flavor to come forward. The cooking techniques I used to make this happen are roasting, sautéing and pan-frying (for the eggs).
When I sauté anything, I prefer to use a heavy stainless steel or cast iron skillet because they are not coated with potentially harmful materials. Cooking eggs in a stainless steel skillet is tricky, and I avoid doing that – there’s just too much sticking and mess to clean up. Cast iron skillets work well for cooking eggs as long as your skillet is very smooth and well seasoned.
If you don’t have a well seasoned cast iron skillet, then I do recommend keeping a good quality nonstick skillet in the kitchen for cooking eggs so you don’t get frustrated with sticking. Health is always a balancing act, and if you’re using a nonstick skillet occasionally, it’s nothing to get worked up over.
I hope you all have a wonderful weekend and get some time to cook this Roasted Cauliflower with Bacon, Kale, and Fried Egg. This 5 ingredient brunch recipe is sure to be a hit!
P.S. If you haven’t had the chance to try my other breakfast and brunch recipes, take a look at these for more inspiration: Sweet Potato Turkey Sausage Breakfast Skillet, Sweet Potato-Apple Breakfast Sausages, Pepper-Prosciutto Breakfast Avocado, or, one my favorite, Rosemary Bacon.
Roasted Cauliflower with Bacon Kale and Fried Egg How-To Photos:
Roasted Cauliflower with Bacon, Kale and Fried Egg – 5 Ingredient Brunch Recipe
Change up your next brunch by trying this Roasted Cauliflower with Bacon, Kale and Fried Egg. This 5 ingredient brunch recipe is quick to make and is full of flavor and healthful vegetables.
Servings: 2
Ingredients
- 1 medium head cauliflower (you won’t use it all, but need to start with a whole head)
- 4 teaspoons olive oil
- ¼ teaspoon coarse salt
- Freshly ground black pepper
- 3 strips uncured* bacon, chopped
- 1/3 cup chopped onion
- 4 cups lightly packed torn kale, tough stems removed
- 2 eggs
Instructions
Preheat oven to 425°F. Line a small shallow baking pan with parchment paper; set aside. Remove any leaf stems from the base of the cauliflower head; do not cut out the core. If needed, cut the base off the cauliflower head so the base is a flat surface; set the cauliflower head, base side down, on a cutting board. Cut two 1-inch slices from the center of the cauliflower head, cutting from the top down to the base.
Place the cauliflower slices in the prepared baking pan. Save the remaining cauliflower head for another use. Brush tops and bottoms of cauliflower slices with 2 teaspoons of the oil. Sprinkle cauliflower with 1/8 teaspoon salt and fresh pepper.
Roast cauliflower, uncovered, for 20 to 25 minute or until cauliflower is just tender and bottoms of slices are well browned.
Meanwhile, in a large skillet cook bacon and onion over medium heat for 6 to 8 minutes or until bacon is browned and onion is tender, stirring occasionally and turning heat down to medium-low if onion starts to brown too quickly. Using a slotted spoon, transfer bacon and onion to a paper towel lined plate. Set aside. Reserve bacon drippings in skillet.
Add kale to the same skillet with bacon drippings. Cook kale over medium heat for 2 to 3 minutes or until kale is just wilted, tossing kale with tongs so it cooks evenly. Remove from the heat. Add bacon mixture back to skillet with kale. Toss to combine. If using the same skillet to cook eggs, transfer kale mixture to a bowl; cover and set aside.
Add remaining 2 teaspoons oil to the same skillet or to a preheated cast iron skillet or nonstick skillet (set over medium-low heat), dividing the oil between two separate spots in the skillet. Crack one egg into the skillet over the oil in one spot of the skillet. Crack the second egg into the skillet over the oil in the other spot of the skillet.
Sprinkle eggs with remaining 1/8 teaspoon salt and a little fresh pepper. Cook eggs, without stirring, for 3 to 4 minutes or until egg whites are completely set. Carefully flip eggs; cook 10 to 20 seconds more for over-easy eggs. If you prefer the yolk to be more cooked, continue cooking eggs until yolk is cooked to desired doneness. Immediately remove eggs from skillet so the yolks don’t continue to cook.
To serve, place cauliflower planks, bottom sides up, on two serving plates. Spoon kale mixture evenly over cauliflower planks. Top each with a fried egg.
Notes
* I prefer to use uncured bacon because it won’t contain added nitrates or nitrites.
