Wash kale and strip leaves off the tough stems.

Roughly chop kale.

Saute garlic and bacon bits in olive oil over medium heat for about a minute.

Add kale to pan, squeeze on lemon juice, and add salt, pepper, and red pepper to taste.

Cook for 2-3 minutes or until kale is bright green and begins to wilt, stirring occasionally.

Take your spatula and move kale into a circle around the edges of your pan, then add a bit more olive oil in the center and crack in your eggs.

Cover and cook another 3-4 minutes or until eggs are done to your liking.

Remove the whole mess carefully onto a plate (you probably will have to do this in sections) and top eggs with a bit more salt and/or pepper, if desired.

Dice avocado and add to the top of the kale, then enjoy!