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Submitted by: Linda Picard from Newport, OR
Originally shared on the web 12/14/2018

2 slices bacon, diced
1 bunch kale, thinly sliced
1/2 c. tomato, diced
1 t. red wine vinegar
1/8 t. salt
1 c. cooked steel-cut oats
1/3 c. avocado, peeled, pitted and diced
1 t. olive oil
2 eggs
1/8 t. pepper
Optional: 1/2 t. hot pepper sauce

In a large skillet over medium heat, cook bacon until almost crisp, stirring occasionally. Add kale; cook for 2 to 4 minutes, until wilted. Stir in tomato, vinegar and salt. Divide oats evenly between 2 bowls. Top with kale mixture and avocado; set aside. Wipe skillet clean with a paper towel; return to medium heat. Add oil and swirl to coat. Crack eggs into skillet, one at a time; cook for 2 minutes. Cover and cook for one minute, or until whites are set. Top each bowl with one egg. Sprinkle with pepper and hot sauce, if using. Makes 2 servings.