Keto fried eggs with kale and pork

7 20 1032
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 2
Keto fried eggs with kale and pork
Health Highlights
Bring on delicious! Eggs and greens, together with the crunch of nuts and crispy pork, deliver with texture and flavor.


4 medium egg Egg
100 gm Butter, vegan
227 gm Kale
227 gm Pork belly
1 pecans Pecans
4 ml whole Cranberries (frozen)
1 pinch Salt and pepper (to taste)


  1. 1 Trim and chop the kale into large squares. (Pre-washed baby kale is a terrific shortcut.) Melt two thirds of the butter in a frying pan and fry the kale quickly on high heat until slightly browned around the edges.
  2. 2 Remove the kale from the frying pan and set aside. Sear the pork belly or bacon in the same frying pan until crispy.
  3. 3 Lower the heat. Return the sautéed kale to the pan and add the cranberries and nuts. Stir until warmed through. Reserve in a bowl.
  4. 4 Turn up the heat and fry the eggs in the rest of the butter. Salt and pepper to taste. Plate two fried eggs with each portion of greens and serve immediately.

Nutrition Facts

Per Portion

Calories 1032
Calories from fat 916
Calories from saturated fat 225
Total Fat 102 g
Saturated Fat 25.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 8.8 g
Monounsaturated Fat 33 g
Cholesterol 421 mg
Sodium 680 mg
Potassium 730 mg
Total Carbohydrate 7.5 g
Dietary Fiber 4.8 g
Sugars 1.9 g
Protein 24.0 g

Dietary servings

Per Portion

Meat 1.5
Meat Alternative 1.0
Vegetables 1.6

Energy sources