Turmeric Eggs With Kale Yogurt And Bacon Recipes

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TURMERIC EGGS WITH KALE, YOGURT, AND BACON



Turmeric Eggs with Kale, Yogurt, and Bacon image

Breakfast bowls shouldn't take 2 hours to make; this one is ready in about 20 minutes. Add roasted sweet potato or cooked grains to make it even more hearty.

Provided by Chris Morocco

Categories     Bon Appétit     Breakfast     Kale     Egg     Healthy     Bacon     Yogurt

Yield 4 servings

Number Of Ingredients 8

4 slices bacon
1 bunch curly kale, ribs and stems removed, leaves torn into large pieces
5 tablespoons extra-virgin olive oil, divided
Kosher salt
1 cup plain Greek yogurt
4 large eggs
1/2 teaspoon ground turmeric
Urfa pepper or other mild red pepper flakes and lime wedges (for serving)

Steps:

  • Place a rack in middle of oven and preheat to 375°F. Bake bacon on a foil-lined rimmed baking sheet until brown and crisp, 12-15 minutes. Tear into large pieces; reserve fat for another use.
  • Meanwhile, spread out kale on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Massage leaves with oil and season with salt. Bake, tossing halfway through, until lightly browned around edges and crisp-tender, 5-7 minutes.
  • Season yogurt with salt. Divide among plates and top with bacon and kale.
  • Heat remaining 3 Tbsp. oil in a large nonstick skillet over medium-high. Add eggs one at a time, shaking skillet between additions to keep them from sticking together. Cook, tilting skillet toward you and spooning oil over egg whites until whites are set, about 2 minutes. Remove skillet from heat, keeping skillet tilted, and add turmeric to oil. Baste egg whites with turmeric oil.
  • Divide eggs among plates and drizzle turmeric oil over. Sprinkle with red pepper flakes and squeeze limes over.

TURMERIC SCRAMBLED EGGS



Turmeric Scrambled Eggs image

Provided by Food Network Kitchen

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 3 eggs with 1 tablespoon water; season with salt and pepper. Heat 1 tablespoon butter in a nonstick skillet over medium heat. Add 1 tablespoon grated peeled fresh turmeric (or 1 teaspoon ground) and cook, stirring, 15 to 30 seconds. Add the eggs, reduce the heat to medium low and cook, stirring, until just set, about 3 minutes. Top with chopped chives, parsley and dill.

INDIAN-SPICED EGGS WITH SPINACH AND TURMERIC YOGURT



Indian-Spiced Eggs With Spinach and Turmeric Yogurt image

In this quick meal, sautéed spinach flecked with ginger, chile and garam masala are paired with eggs and used to top toasted pitas spread with turmeric yogurt. The pitas were chosen for their uniform size, but naan or flatbread would work equally well; you want something sturdy to stand up to the moisture of the yogurt and spinach. An olive oil-fried egg tops this dish, but if you prefer poached have at it - that runny yolk is a key element.

Provided by Colu Henry

Categories     brunch, dinner, lunch, quick, weekday, weeknight, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 cup full-fat Greek yogurt
1 teaspoon ground turmeric
Kosher salt
4 (6- to 8-inch) round pitas
3 tablespoons olive oil
1 tablespoon finely chopped ginger
2 garlic cloves, thinly sliced
1 medium fresh chile, such as cayenne or Serrano, thinly sliced (or 1/2 teaspoon red-pepper flakes)
1 1/2 teaspoons garam masala
1 pound baby spinach
4 large eggs
Black pepper
1 tablespoon roughly chopped cilantro (optional)

Steps:

  • Heat the oven to 350 degrees. Mix the yogurt and turmeric in a small bowl, season with salt and set aside. Toast the pitas on a sheet pan in the oven until they're warmed through and beginning to crisp, about 10 to 12 minutes.
  • Meanwhile, heat 1 tablespoon of olive oil in a 12-inch skillet over medium heat. Add the ginger, garlic and chile and cook until softened, about 1 to 2 minutes. Stir in the garam masala and cook until fragrant, about 30 seconds more. Begin adding in the spinach by the handful, tossing it frequently to encourage wilting. Gradually add more as it cooks down, about 6 to 8 minutes total. Season with salt.
  • While the spinach cooks, heat the remaining 2 tablespoons oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook until the undersides are crispy and the yolk is still runny, about 3 to 4 minutes.
  • Spread the turmeric yogurt on the toasted pitas and top each with spinach and then a fried egg. Scatter cilantro over the top, if using, and serve.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 21 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 732 milligrams, Sugar 4 grams, TransFat 0 grams

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