A delicious and easy baked egg dish that uses kale as a base. The kale melts under the heat but still holds a bit of texture.
1 cup shredded lacinato kale
¼ cup thinly sliced shallot
¼ cup heavy cream
¼ teaspoon salt
¼ teaspoon black pepper
2 large eggs
3 to 4 tablespoons dukkah (see note)
- Heat oven to 400˚F with a rack in the middle of the oven. Place the shredded kale and sliced shallot in a small baking dish, roughly 6” to 8” wide.
- Pour 3 tablespoons of the cream over the kale and sprinkle in the salt and pepper. Toss the kale with the cream until well coated.
- Make two wells in the kale and carefully crack an egg in each. Spoon the remaining tablespoon cream mixture over the egg whites.
- Place the dish in the oven and bake for 10 to 14 minutes, until the egg whites are set and the yolk is to your liking.
- Sprinkle the dukkah over the eggs before serving. Sprinkle chili flakes and serve with a sprinkle of a salt if desired.
Tips + Tricks: Dukkah is such an amazing topping. I like to make my own but you can also pick up a the blend at Trader Joe’s.
- Serving Size: 1/2 the dish
- Calories: 312
- Sugar: 1.3
- Sodium: 375
- Fat: 22.9
- Saturated Fat: 9.5
- Carbohydrates: 17
- Fiber: 2.4
- Protein: 11
- Cholesterol: 219