This breakfast will stick to your ribs and keep you full through the morning hours!
1/2 cup steel cut oats
1 1/2 cups filtered water
1-2 slices nitrate-free turkey bacon
1 handful kale, thoroughly chopped
1/4 inch slice red onion, diced
1 tablespoon white vinegar
Add a pinch of sea salt to the oats and cook according to package directions. Set aside
Fry the bacon in a small skillet. Remove bacon and use same skillet to saute the onions.
When the oats are almost cooked fill a medium pot with water and bring to a boil. Add 1 tablespoon white vinegar to the boiling water then crack eggs and carefully add to the water. Cook uncovered for 3-4 minutes.
While eggs are cooking combine oats with kale, onions and bacon. Mix together.
Divide oat mixture between bowls. Remove cooked eggs with a slotted spoon and place on top of oats. Season with salt and pepper.