Perfect Start to the Day

Perfect Start to the Day

new book

Sneak Peak:
Real Food Heals

August 10, 2017  •  By Seamus Mullen

Last weekend I wanted to eat something healthy yet hearty before my morning ride, and this eggs, bacon and collards recipe immediately came to mind. I developed it a few months ago for my new cookbook Real Food Heals, and it's become a go-to meal when I need fuel to keep me energized for a few hours. Below is an excerpt from the book, followed by the full recipe. 

Check out Real Food Heals on August 22 for more nutritious recipes and my guide to achieving sustainable health through food and fitness.

New York CHef Seamus Mullen writes recipes for his book "Real Food Heals"

Photo By Colin Clark



Fried Eggs Over Bacon, Golden Berry and Collards Sauté

Servings: 2
Prep Time: 30 Minutes



Straight-up bacon strips taste best crunchy, but here, I don’t want diced slab bacon to end up crisp. I like the saltiness of the toothsome cubes against the sweetness of chewy dried berries, all tangled up in greens. Fried eggs on top are amazing for breakfast or brunch—or even dinner—but you can serve just the greens as a small plate, too.

• •

Yes, I do occasionally have a slice of gluten-free toast. But it’s not because I think that will cure me. We have this causality notion about health. If we can figure out the cause, then we can find a solution. But our bodies are more complex than that. There are a multitude of circumstances that lead to poor health—and just as many that can fix it. So you can’t simply say, “I’m allergic to gluten and I’m going to cut it out and find a gluten-free bread I like.” You have to look at the whole spectrum of what you’re eating and see how everything adds up. Microchanges across the whole spectrum of your diet will lead to macro results.


For Bacon & Greens

  • 11/2 ounces slab bacon, cut into 1/2-inch batons 

  • 1 small bunch collard greens, tough ribs removed, cut into 1/2-inch slices 

  • 1 shallot, halved and thinly sliced

For Fried Eggs

  • Avocado oil or extra-virgin olive oil, for frying

  • 4 large eggs, at room temperature

  • Coarse sea salt and freshly ground black pepper

  • 1 garlic clove, very thinly sliced

  • 3 tablespoons dried golden berries or dried sour cherries


  1. In a large cast-iron skillet, cook the bacon over medium heat, stirring occasionally, until the fat renders, about 5 minutes. Add the collards and cook, stirring, for 1 minute. Add the shallot and garlic and cook, stirring, just until the greens wilt, about 1 minute. Stir in the berries.
  2. To make the fried eggs, in a large cast-iron skillet, heat a thin layer of avocado oil over high heat until very hot. Add the eggs and cook until the whites are just set and the yolks are runny. Season with salt and pepper. Serve the eggs over the greens.
Photo By Colin Clark

Photo By Colin Clark