Don’t be alarmed! This recipe doesn’t actually contain any blood!

‘Bloody’ is just Australian slang for very.

So if something is really really delicious it’s ‘bloody’ delicious.

Which is exactly what my Irishman said (in his best Aussie accent) the first time I made these for dinner.

I could eat these every day.

One pot. Packed with greens.

Bursting with flavour and texture thanks to the bacon, soy sauce, Parmesan and nuts.

Simple dinner at its best!

enough for: 2
takes: 30 minutes
net carbs: 24g per serve
4 slices bacon (120g / 4oz)
1 large bunch kale (500g / 1lb)
4 eggs
1 tablespoon soy sauce
100g (3.5oz) shaved Parmesan
100g (3.5oz) roast macadamias or almonds or walnuts

1. Heat a splash of oil in a large saucepan on a medium high heat. Slice bacon into bite sized strips and cook, stirring occasionally until bacon is browned. Remove from the pot and place on some scrunched paper towel.

2. Wash and chop kale into 1cm (1/2in) ribbons. Don’t worry about drying it. Place kale in the pot with a splash of water. Pop the lid on and cook for 5-10 minutes. Stir and check a few times. If it starts to burn on the bottom reduce the heat and add a splash more water.

3. When the kale is no longer crunchy, reduce heat to low. Add eggs and soy sauce and cook, stirring continuously until the egg is just set so it looks like little cheesy curds.

4. Taste and season with more soy if needed but remember you’ll be getting lots of salty flavours with the bacon and Parmesan.

5. Divide kale and eggs between two bowls. Top with bacon, Parmesan and nuts. Serve warm and remember to tell everyone it’s ‘bloody delicious’ in your best Aussie accent.

WINE MATCH: A spicy Temperanilllo or Shiraz.

Variations & Substitutions

vegetarian – bacon = smoked almonds, sun dried tomatoes or grilled red peppers.

keto / ultra low carb – replace kale with chard (silverbeet) or spinach and use macadamias or brazil nuts as your nuts.

dairy-free – brazil nut parmesan or extra bacon or extra nuts or olives or sun dried tomatoes.

more substantial (carb lovers) – cooked pasta, rice or quinoa or pile it all onto some buttered sourdough toast.

more substantial (low carb) – extra bacon, extra eggs, extra cheese, extra nuts or add some chunks of avocado.

low FODMAP – replace kale with spinach and use macadamias as your nut.

hot! – add a little fresh chopped chilli with the kale or serve with your fave hot sauce.

different vegetables – awesome with cabbage (will take a little longer to cook than the kale), spinach, silverbeet (chard), collard greens. These flavours are also amazing with steamed broccoli or roast cauliflower. And you can always add any cooked veg you need using up! If you have time, soften an onion before cooking the kale. Or for freshness finish with some parsley, chives or basil leaves.

different protein – cooked chicken, sausages, chickpeas, lentils. Salami, prosciutto or ham (instead of bacon). Feta, goats cheese, ricotta or pecorino instead of the Parmesan.

Waste Avoidance Strategy

bacon – if you buy it in a cryovac pack it keeps for a few weeks, check the best before date. Otherwise you’ll need to freeze it.

kale – will keep in the fridge in a plastic bag uncooked for at least 2 weeks. Once cooked like this it will keep for a month or so in the fridge. Can be frozen both cooked or raw.

eggs – will keep in the fridge for weeks or use for another meal.

soy sauce / roast macadamias or almonds or walnuts – keep them in the pantry.

Parmesan – wrap in waxed paper or baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.

Prepare Ahead

Yes! Just cook as per the recipe but keep the cheese and nuts separately. Leftovers will keep in the fridge for 2 weeks or can be frozen. To serve, warm in a pan with a little oil being careful not to overcook the eggs. Finish with nuts and Parmesan.