Serves 1 for breakfast or brunch
|1 quinoa burger patty, cut in half|
|2 tsps. extra-virgin garlic olive oil
(+ additional oil for frying the burgers)
|¼ cup peeled, finely chopped onion|
|1 slice bacon, diced|
|To taste, ground cumin|
|1 generous cup, diced fire roasted|
|To taste, Kosher salt, ground black pepper|
|2 kale leaves (stems removed and lightly boiled)|
- Coat a skillet with oil and warm over a medium flame. Place the divided burger in the pan; fry one side for 3 minutes.
- In a separate skillet, fry the onions in the olive oil until translucent. Add the bacon and cumin. Next stir in the tomatoes and cook for 3 minutes.
- Flavor the mixture with salt and pepper to taste. Add the kale leaves. Crack an egg on top of the mixture.
- Cover the skillet and steam for 1 minute. Uncover and serve with the split burger patty.