Baked Eggs w/ Sun-Dried Tomatoes and Garlicky Kale
Category
Breakfast - Brunch
Sub
Category
None
Servings
1
Ingredients
2 medium eggs
1 large leaf kale
5 dried sun-dried tomatoes
1 heaping tablespoon minced garlic
1 tbsp & 1 tsp olive oil
leaves from 5 small sprigs fresh thyme
freshly ground black pepper
Instructions
Reconstitute the sun-dried tomatoes- place the sun-dried tomatoes
in a small, heatproof bowl, and pour very hot or boiling water over
them. Stick in the microwave for 30 seconds, then let stand for 5
minutes. Remove the sun-dried tomatoes from soaking liquid and
chop finely.
Preheat oven to 375°F. Grease one creme-brulee sized ramekin
with 1 tsp olive oil and set aside.
Heat remaining 1 tbsp olive oil over medium-heat in a saucepan
until shimmering, then add kale and garlic. Cook, stirring
frequently, until garlic is brown and kale is beginning to become
tender, about 5 minutes. Add 1-3 tbsp of water if the kale
seems dry, and continue to cook until fully tender, about another
3 minutes.
Line prepared ramekins with kale, then carefully crack the eggs on
top of the kale. Sprinkle with the thyme leaves, black pepper, and
minced sun-dried tomatoes, and bake for 10-15 minutes, until
eggs are set.
Originally Submitted
5/13/2013
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