The BKT&E
From Member Aaron Brenner
Ingredients:
Juice of 1/2 Lemon
Extra Virgin Olive Oil
Kosher Salt
1 Hanover Tomato
2 Slices Honey Whole Wheat Bread
1/2 Bunch Curly Kale
4 (or more) Slices Quality Bacon
Pepper
Mayonnaise
1 Egg
Hard Boil the Egg:
Place egg in pot and cover with water. Bring to a boil without a lid. As soon as the water begins to boil, turn off heat, cover, and let sit 20 minutes. Run under cold water and peel. Cut longways into halves, and then quarters.
Bake the Bacon:
Place bacon on a cooking sheet. Put into a cold oven set at 375. Cooking time will vary depending on thickness, so keep an eye on it and take out when it looks not quite done–usually between 12 and 16 minutes
‘Cure’ the Kale:
Rip medium-sized pieces of Kale off of the stem. In a large mixing bowl, add Kale, a large pinch of salt, the lemon juice, and a drizzle of olive oil. Massage for 1-2 minutes until the Kale starts to wilt. Set aside for at least 5-10 minutes. Test the Kale for tenderness–if it hasn’t fully wilted, you may need more lemon juice.
Toast the bread, and layer in any order the mayonnaise, tomato slices, kale, eggs and bacon, then sprinkle with a little pepper. Cut in half and enjoy!
