Kale Baked Eggs with Dukkah
I have a problem with greens. I always buy them and usually by the end of the week I have a small amount left that doesn’t work well for huge amounts of meals or salads. Enter this easy egg bake. I could easily eat this myself but it’s also great to split with someone- just add some fresh fruit or a bit of toast. This kale egg bake comes together in about 20 minutes, making it a great weekday breakfast.
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.
Use up leftover ingredients: kale, eggs
- 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
Kale Baked Eggs
Greens: Other hearty greens work as well: chard, collards, and turnip greens work well. You can also do shaved asparagus or zucchini.
Grains: Add 1/2 cup or so of cooked grains in with the kale. I love to add quinoa, farro, or millet.
Herbs: I keep herbs pretty minimal with kale but I occasionally use parsley, thyme, or tarragon.
Kale is such a versatile green. It’s heartier enough that it can hold up to heat while growing and through the cooking process but just tender enough that it can work in a salad. I tend to grow and use lacinato kale because I find the texture better throughout the cooking process. However, I recommend trying a couple different varieties to see which you like best.
Kale Risotto with Farro
Turmeric Rice with Coconut Kale
Kale and Feta Galette