Bacon, Eggs & Greens for Breakfast

This is a serious, stick-to-your-ribs breakfast and melds two of my favorite flavor combinations-- bacon, tomato and chives, and pumpernickel, eggs and dill. Put them all together with a whole lot of fresh greens from the garden, and it is an out of this world, uber-filling breakfast. This recipe yields two servings. 

Bacon, Eggs & Greens for Breakfast
Ingredients
2 strips of peppered bacon, crispy fried and crumbled
1 T extra virgin olive oil
3 eggs
1 lb of greens (I used a combination of mixed kale)
1/4 C dried tomatoes (I used some that I dehydrated last summer, but you could use store-bought, sun-dried tomatoes
1/2 tsp Aleppo pepper
2 T minced dill and chives
2 slices pumpernickel bread
salt 

Wash greens and add to a large stockpot of boiling water. Simmer for 2 minutes. Remove from heat, strain and rinse under cool running water until no longer warm. Wring out extra water from greens. Add to a non-stick skillet (I used the pan I used to fry the bacon, with leftover fat drained.) Add olive oil,  greens and tomatoes. 

If you're a tomato grower, make sure to toss some in the dehydrator this summer. They come in super handy throughout the year, and sure beat the insipid tomatoes you'll find in your local supermarket.

Cover and simmer over low heat for 10 minutes until tomatoes are softened. Whisk eggs together in a small bowl, and add to the greens mixture. Add crumbled bacon and Aleppo pepper.

I swear I don't ONLY buy this brand because of the hilarious packaging, but it does help ;)

Meanwhile, toast the pumpernickel bread and set each slice on small plates. Stir and cook egg mixture just until barely cooked through. Top each slice of pumpernickel with half of the egg mixture. Top with fresh dill and chives. Makes breakfast for two.