1/2 Photos of Creamed Kale & Eggs
gourmet bachelor's Note:
I know this has HIPSTER written all over it, but I promise it'll become a brunch staple for you and your friends. Anyway, kale is trendy with good reason: it packs more vitamin C than an orange and more calcium than a glass of milk—not to mention that when cooked like this (a play on creamed spinach), its flavor is at its zenith: toasted, blushed with yogurt, and oozing with egg yolk.
My Private Note
Units: US | Metric
- 1Preheat the oven to a low 300 degrees F.
- 2Chop the kale into ribbons and toast in a hot, hot pan with olive oil and some kind of allium: garlic, onion, shallot, leek, etc.
- 3When the leaves are nice and wilted, cream in a dollop of Greek yogurt and make two craters in the green bed.
- 4Crack in two eggs and pop the pan into the oven for a breath of a minute until the yolks are done to your liking.
- 5Season with salt and pepper.
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Nutritional Facts for Creamed Kale & Eggs
Serving Size: 1 (344 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 380.5
- Calories from Fat 221
- Total Fat 24.6 g
- Saturated Fat 5.2 g
- Cholesterol 372.0 mg
- Sodium 240.5 mg
- Total Carbohydrate 24.4 g
- Dietary Fiber 4.6 g
- Sugars 0.4 g
- Protein 20.2 g
The following items or measurements are not included: