Kale Baked Eggs with Dukkah
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.
Servings 2 servings
Calories 312kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Use up leftover ingredients: kale, eggs
Nutrition
Serving: 1/2 the dish | Calories: 312kcal | Carbohydrates: 17g | Protein: 11g | Fat: 22.9g | Saturated Fat: 9.5g | Cholesterol: 219mg | Sodium: 375mg | Fiber: 2.4g | Sugar: 1.3g