Saturday, March 21, 2015

Kale Baked Eggs


Kale is a contentious vegetable in our family. Actually, it used to be but I've forced it on my husband so much that I think he's gotten used to it. He used to hate kale, squash of every kind, beans of every kind (except green) and quinoa. Now he only hates quinoa, and even hate is a strong word.

This breakfast was totally husband approved. He likes kale when I make sure to add lots of garlic, crushed red pepper and lemon. The oozy eggs add a richness to the kale and the greens make it so hearty and wonderful. Like everything else in our house, this gets served with crusty bread.

Today we had a wonderful day. It was the first really nice day we've had in a long time. We woke up late, made breakfast, caught up on some TV shows, sat in our PJs for much too long and eventually went out with some friends to the driving range/mini golf. It was a great double date with my husband and one of my best friends. Who could ask for a better Saturday and a better beginning to spring?

Kale Baked Eggs

Ingredients (for 2 people)
  • 4 eggs
  • half an onion
  • 4 cloves garlic
  • 1 bunch kale, stalks removed and coarsely chopped
  • grated gruyere/parmesan cheese
  • crushed red pepper
  • salt and pepper to taste
  • lemon juice
Directions
  1. Sautee the onion and garlic in a little olive oil or bacon fat (in this case, we used the fat from our breakfast sausages). Add the kale, cover and cook on low until kale is wilted.
  2. Add salt, pepper, crushed red pepper and lemon juice to taste.
  3. Make 4 indentations in the kale (if using a big skillet) or divide into 2 individual skillets and make two indentations each. Crack eggs in the holes and place skillet in a preheated 350 degree oven.
  4. Cook eggs for 10 minutes or until desired doneness is reached. A couple minutes before they're done, sprinkle eggs with cheese.
  5. Eat immediately with crusty bread.

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