Heat a splash of oil in a large saucepan on a medium high heat. Slice bacon into bite sized strips and cook, stirring occasionally until bacon is browned. Remove from the pot and place on some scrunched paper towel.

Wash and chop kale into 1cm (1/2in) ribbons. Don’t worry about drying it. Place kale in the pot with a splash of water. Pop the lid on and cook for 5-10 minutes. Stir and check a few times. If it starts to burn on the bottom reduce the heat and add a splash more water.

When the kale is no longer crunchy, reduce heat to low. Add eggs and soy sauce and cook, stirring continuously until the egg is just set so it looks like little cheesy curds.

Taste and season with more soy if needed but remember you’ll be getting lots of salty flavours with the bacon and Parmesan.