Wednesday, October 1, 2014

Creamy Kale Baked Eggs


Serves: 4
  • 4 Eggs, preferably local, organic & pasture raised
  • Coconut Milk Creamed Spinach (made with Kale), see recipe at bottom
  • 2 tablespoons chopped Organic Roasted Red Peppers
  • 8 Cherry Tomatoes
  • ½ cup Grated Mozzarella Cheese*, optional
  1. Preheat oven to 400 degrees F
  2. Butter 4 small, oven proof ramekins and place on a cookie sheet
  3. Make a batch of my Coconut Creamed Spinach, using kale instead of Spinach.
  4. Add in chopped Roasted Red peppers at the end of cooking.
  5. Divide your Creamed Spinach between your ramekins
  6. Top each with halved cherry tomatoes and mozzarella cheese* if desired
  7. Using a spoon create a small indent in the top of each and fill each with an egg & season with s&p
  8. Bake at 400 degrees for 15-20 minutes, just until eggs are cooked but yokes are still runny.
  9. Allow to cool slightly before serving
  10. Enjoy!

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