Step 1

In a large skillet, cook the bacon over moderate heat, stirring until crisp and browned, about 4 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 1½ tablespoons of the bacon fat and add the onion. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly golden, about 5 minutes longer. Add the kale and season with salt and pepper. Stir in 1 tablespoon water and cook over moderate heat, stirring frequently, until wilted and tender, about 8 minutes. Stir in the crisp bacon.

Step 2

In a large nonstick skillet, heat 1 tablespoon of the oil over moderate heat. Add the eggs, cover and cook over moderate heat for 2 minutes. Flip and cook 30 seconds longer.

Step 3

Brush the toasted English muffins with the remaining 1 tablespoons oil. Mound the greens on the bottom halves of the muffins and top each with an egg. Close the sandwiches and serve right away.

Step 4

Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring Follow her on Instagram and Twitter.