Turmeric eggs with bacon, yogurt, and kale

I came from a perfectly happy family. I had a normal, happy childhood. Nothing traumatizing. I like to think I was a perfectly normal child.

Except that in kindergarten, during playtime, when all my friends would want to play house, I would lay on my back under the little dining room table, and happily proclaim that “I’m the dead person under the table!”

I have absolutely no clue where I got this from, because I’m fairly certain I’d never seen a dead person in my life, and my parents absolutely never would have let me watch that sort of movie or tv show at that age.

But for some reason, I thought it was a must for every pretend house to have a dead person under the table, and I was ready to volunteer myself for that role.

I was also the kid who, totally innocently, would sing, “it’s a small world after life…” which my dad told me many years later, completely freaked him out.

But, you know, aside from that, I was a happy, perfectly normal kid! Nothing disturbing here, I promise.

This egg dish was tasty! … but I probably wouldn’t make it again.

Maybe it’s just me but eggs with yogurt is just… odd. Not my favorite combination.

And while the completed dish was enjoyable, overall it was just fussier than I’d prefer – more work than I feel like it’s worth.

Turmeric eggs with bacon, yogurt, and kale

slightly adapted from Epicurious

  • 4 slices bacon
  • 1 bunch kale, ribs and stems removed, leaves torn into large pieces
  • kosher salt
  • 1 cup plain Greek yogurt
  • 3 tbsp extra-virgin olive oil
  • 4 large eggs
  • 1/2 tsp ground turmeric
  • Urfa pepper or other mild red pepper flakes and lime wedges (for serving)
Cooking Directions
  1. 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, 10–12 minutes. Tear into large pieces; reserve fat for another use.
  2. Toss kale with the baked bacon and bacon fat. Bake, tossing halfway through, until lightly browned around edges and crisp-tender, 5–7 minutes.
  3. Season yogurt with salt. Divide among plates and top with bacon and kale.
  4. Heat olive 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.
  5. Divide eggs among plates and drizzle turmeric oil over. Sprinkle with red pepper flakes and squeeze limes over.

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