This is dinner when you need something green and crunchy but have nothing to chop. The slaw comes ready to eat, but a warm vinaigrette and crispy bacon turn it into a real meal with an egg on top.

Serves 2. 20 minutes, 15 at the stove.

About 290 calories a serving, 17 g protein, 11 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cook 4 slices of bacon in a large skillet over medium-high heat until the fat renders and the edges brown, about 5 minutes. Transfer to a plate; when cool, crumble it into shards.5 min
2. Pour all but 1 tablespoon of the bacon fat from the pan; add 2 tablespoons of apple cider vinegar and stir to deglaze, scraping up the browned bits. This happens in moments; pour the warm vinaigrette into a bowl.
3. Toss the 14 ounces of crispy kale slaw with the warm vinaigrette, a pinch of salt, and pepper to taste; let it soften slightly while you fry the eggs.
4. Add 1 tablespoon of oil to the warm skillet and crack 2 eggs into it; fry until the whites set and the yolks stay runny, about 3 minutes over medium heat, or cook them as you prefer.3 min
5. Divide the warm slaw between two plates and top each with a fried egg and half the bacon shards.

Note Swap the fried eggs for crumbled goat cheese if you prefer something tangy and creamy. Leftovers keep two days, though the slaw will wilt; reheat the vinaigrette gently and toss again. Serve with good bread to soak up the yolk and vinaigrette.