This Baked Kale and Eggs makes an a quick and easy Paleo, Low Carb and Vegetarian meal you can have as breakfast or any time of the day. This dish cooks quickly using only a few ingredients, just kale, eggs, seasonings and cooking oil. It also doesn’t require too much cooking effort, and you can easily have it done in under 15 minutes. All that you really need to cook is the kale for a few minutes then transfer it to an oven dish, break in the eggs and bake until the egg yolks are cooked to your preference. If you like your egg yolks a bit more runny reduce the cooking time and if you like a very well done yolk, just cook for a bit longer.
You can substitute the kale in the recipe with sauteed spinach or other greens of choice. If using spinach ensure it’s well drained after it’s cooked before putting it in the baking dish, so there’s not too much water released from it during baking. In this recipe the Kale has been seasoned with salt and chili. You can season with any herbs of choice or have it plain. It’s all up to what you prefer or the ingredients you have available.
Baked Kale and Eggs Recipe
4 or more cups sliced uncooked kale, 4 eggs, 2 tablespoons cooking oil of choice, salt to taste, half a teaspoon or more dry chili flakes or other seasonings of choice, black pepper
In a pan at medium heat fry the kale in cooking oil for about 2 minutes until it looks wilted.
Season with chili and salt and take off the heat
Transfer to oven proof baking dishes with all the fat from frying
Break two eggs each over the kale and add a drizzle of olive oil over them ready to bake
Bake in a preheated oven at 220 degrees celcius for 5 to 6 minutes more or less depending on how cooked you like your egg yolks
Season with black pepper or whatever you prefer and salt.
Enjoy your easy Baked Kale and Eggs breakfast