Kale, Bacon & Egg Breakfast Tostadas

Heat oven to around 180ºC (350ºF). Place the tortillas on a lined baking tray and place in the oven until they are crisp but not too brown and overdone, around 10 minutes.

Meanwhile, heat a small drizzle of the oil in a nonstick frying pan or skillet over a medium heat and add kale. Saute for a few minutes until soft.

Reduce heat to low and remove kale and set aside (you can pop into the bottom of the oven to keep warm). Add bacon rashers to a large frying pan and cook until crisp, turning around every 2–3 minutes. When bacon is nearly done, push it to one side of the frying pan and add remaining oil to the other half. You want it to pool together so you may need to tilt the pan.

Add eggs to the oil and fry gently—make sure the oil isn’t too hot, unless you prefer fried eggs with crunchy edges.

Once done, plate the dish. Add the tostada, kale, bacon and then top with the egg. Season with salt and pepper and some chopped parsley (optional).