Baked Eggs with Kale: A Simple, Nutritious Breakfast in a Ramekin
Baked eggs are quick cooking menu idea for breakfast, lunch or dinner. This dish is not only packed with nutrients but also super easy to make—perfect for those busy days when you want something satisfying without much fuss. We often get the question, how many eggs should I eat in a week? The answer of course, is not black and white. It depends on your genes. Check out this video from The Proof related to eggs and heart health.
Ingredients:
- Fresh kale, chopped
- Eggs
- Olive oil
- Garlic, minced
- Salt and pepper
- Optional toppings: grated cheese, cherry tomatoes, or a sprinkle of red pepper flakes
Instructions:
- Preheat Your Oven: Set it to 375°F (190°C).
- Sauté the Kale: In a small skillet, heat a little olive oil over medium heat. Add the minced garlic and chopped kale, cooking until the kale is wilted and slightly tender. This should take just a few minutes.
- Prepare the Ramekin: Lightly grease the inside of a ramekin with a bit of olive oil. Add the sautéed kale, spreading it out evenly at the bottom.
- Add the Egg: Crack an egg over the kale. If you’re feeling fancy, add a pinch of salt and pepper, and any other desired toppings like grated cheese or cherry tomatoes.
- Bake: Place the ramekin in the oven and bake for about 12-15 minutes, or until the egg white is set but the yolk is still slightly runny. If you prefer a firmer yolk, you can bake it a bit longer.
- Serve: Carefully remove the ramekin from the oven (it’ll be hot!) and enjoy your baked eggs with a side of whole-grain toast or fresh fruit.
This dish is a great way to start your day with a boost of greens and protein. Plus, it’s endlessly customizable—swap out the kale for spinach, or add your favorite herbs and spices. It’s a simple, nourishing breakfast that can be on your table in less than 20 minutes!
Check out our other favorite egg recipe: Spicy Egg Cottage Cheese Toast!