You know that I love kale.
So it makes perfect sense that at some point I would stick both of them together.
That point was Sunday night after I got home from the airport… I was hungry, cranky, and had absolutely nothing in the fridge except eggs, kale, and butter. It was fate!
I popped an oven-proof gratin with a pat of butter into a pre-heated 350° oven.
And let it sit in there for a minute or two until the butter is melted and slightly bubbly. Remove the cookie sheet (with the dish on it) from the oven and toss in some washed chopped kale that I quickly steamed in the microwave for 45 seconds.
Then, using a fork (or a spoon or spatula) to make two wells in the kale.
And (gently) plop in some eggs. I used two, but you can just do one if you want! I sprinkled everything with a little salt and pepper.
Then pop the pan back into the oven for 12-15 minutes…
… and viola! Perfect baked eggs and crispy kale. A perfect late night dinner or a unique brunch item.
Your baked egg and kale lovin’ friend,
Baked Eggs with Kale
2 cups of kale, washed and chopped
2 large eggs
1-2 pats of butter
Salt and pepper to taste
- Preheat oven to 350°.
- Toss butter into an oven-proof gratin dish placed on a cookie sheet (for easy removal from the oven) and pop the cookie sheet into the preheated oven and bake 1-2 minutes until the butter is melted.
- Microwave the kale for 45 seconds until just wilted. Place kale into the gratin dish and make two wells for the eggs. Gently place eggs into the wells, sprinkle with salt and pepper, and place the cookie sheet back into the oven for 12-15 minutes or until the eggs are set.
- Serve immediately – enjoy!
Nutritional Information (1 serving):
245 calories • 13gm carbohydrates • 3gm fiber • 18gm protein • 15gm fat • 6gm saturated fat • 191mg sodium • 434mg cholesterol • 4mg iron • 255mg calcium