Kale Egg Bake

This time of the summer Kale is abundant. Tomatoes are everywhere at local markets. And fresh eggs are easy to find. This recipe includes very few ingredients and just one sheet pan. The DiOro baking mat makes clean up a breeze and I think it helps crisp up the roasted kale really well!

First I wash and shred my kale and arrange it in one layer on a DiOro baking mat. Then I lightly spritz it with a coconut or avocado oil cooking spray.

I then roast the kale at 450 degrees in the oven for about 15 minutes. The combo of the light oil spritz and the DiOro baking mat make the kale nice and crispy like a kale chip.

Next, I make little wells or openings in the bed of kale. This time I did six but you could easily fit eight.

I seasoned the eggs and kale with salt and pepper at this stage. Then placed in the 450 degree oven for about 10 minutes until the egg whites were cooked but the yolks were still runny. Cook longer if you like hard cooked eggs.

When the egg bake came out of the oven I used the DiOro grater to shred goat milk gouda from the farmer's market on the hot eggs. It melted nicely!

I also topped the dish with halved cherry tomatoes from a local garden stand in my neighborhood. I did not cook these but I let them sink into the hot dish and they became nice and juicy in the dish.

This recipe is excellent for a weekend brunch in the summer. It takes just a few ingredients that are in season and pretty easy to find at most farmers markets and grocery stores.

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Here's the Recipe Step by Step:

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Ingredients

1 bunch of kale, about 3 cups

6-8 eggs

1-2 Sprtiz of Avocado Oil

1 oz Gouda or Parmesan Cheese, shredded

1/2 cup halved cherry tomatoes

Salt + Pepper to Taste

Red Pepper Flakes or Fresh Herbs for Garnish

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Directions

Wash and shred the kale. Arrange in one layer on a baking mat lined sheet pan. Roast at 450 degrees for about 15 minutes or until kale is crispy

Make 6 or 8 wells or holes in the bed of kale and crack one egg in each hole. Season with salt and pepper. Bake in the over at 450 degrees for about 10 minutes for runny eggs or longer for harder eggs.

Remove from oven and grate cheese over the eggs, add tomatoes, garnish with red pepper or herbs.

Serve right away while eggs are warm. Enjoy!