Baked Eggs with Kale & Crusty Bread


By Amy Pennington

The holidays are typically a time of excess and staying on track and eating healthy can be challenging. Eating a well-rounded and nutritious breakfast will carry you through the morning and get the day started off on the right foot. I find that when I have a hearty morning meal that doesn’t weigh me down, I’m less tempted to grab a cookie or other quick nibble like crackers. This recipe is a great way to curb your appetite, nourish your body and help minimize over indulging during the holidays. It is also a fancy-looking crowd pleaser and an easy Christmas morning breakfast for family. (Although, I’ll be fighting my sisters creamy baked French toast for room at the table, no doubt!)

I love eggs served with a side of sautéed greens. If I can eat greens at every meal, I will, and sautéing chard, kale, or spinach with garlic alongside an egg is a culinary match made in heaven. This is a one-pot-only meal, perfect for a dinner when you have only eggs in the fridge for a “main” ingredient. The dish can be made with little fuss and attention. Serve a crusty piece of bread alongside, and it’s a meal that can be made at a moment’s notice and feed lots of mouths for cheap. The only thing needed from the grocery should be the greens, otherwise all of these ingredients are pantry staples.

Baked Eggs with Kale & Crusty Bread
(Makes 2 to 3 servings)

2 to 3 strips bacon (optional)
Olive oil
Half onion, thinly sliced
2 cloves garlic, crushed
1 bunch kale, cut into ribbons, crosswise, starting
with the stem end
Pinch of red pepper flakes
3 eggs
Toasted baguette, rubbed with raw garlic clove

reheat the oven to 350 degrees F.

Cook the bacon in a large, deep-sided ovenproof sauté pan over medium heat, about 7 to 10 minutes
or until brown. Pour off the excess fat, remove the bacon, and set aside. Coat the bottom of the same
pan with olive oil. Add the onion and garlic, stirring until soft and slightly brown, about 10 minutes.
Working in batches, put the kale in the sauté pan and cook until wilted, turning continuously 5 to 7 minutes. Toss in the red pepper flakes and season with salt. Fill the sauté pan with an inch of water and
cover, bringing to a simmer. Cook until the kale is tender and drain off any residual liquid.

Increase the heat to medium-high. Make three “pockets” in the kale and crack an egg in each. Leave untouched for 2 to 3 minutes, allowing the bottom of each egg to set. Cover and put the pan in the oven until the egg white is set but the yolk is still runny, about 6 to 10 minutes. Garnish with crumbled bacon. Serve on a plate, alongside toast.

Pantry Note: You can easily substitute other greens for the kale in this recipe—chard or spinach work well.