Breakfast is the most important meal of the day. This bacon and leeks with sautéed stems was an attempt to use up leftover ingredients in the fridge. The key is to take all the stems of greens (i.e. kale, mustard, swiss chard) that you would normally throw away (or compost, if you’re a SF’can) and do a small dice on the stems so they can cook up in a short amount of time. These still hold a nice “al dente” for a good crunch in each bite, but they are cooked enough that they don’t retain the raw and bitter taste (which I suppose is why we don’t eat stems raw much of the time anyway). I am happy when food doesn’t go to waste and I find it a good challenge to figure out how to use everything up. This dish contains an over hard egg (taste buds are changing and I’m starting to like my yolk more solid! Blasphemy! I know…), basmati rice, avocado, bacon, leeks, kale, mustard greens, and swiss chard stems (hence, the pink rice).