garlicky kale and fried egg cups

7-15 When I look at our morning harvest of greens my brain automatically starts thinking of different ways to cook and eat the same old stuff. 6-8 harvest As it turns out, kale and eggs go together like peanut butter and jelly. kaleeggcups kaleeggs The idea for these garlic and egg "cupcakes" came to me when I saw something similar at a cafe in town here. The only difference is that the cafe used puff pastry as the shell instead of the kale leaves. I thought I would give this a shot using my favorite green vegetable as the shell. kaleeggcups2 The result was nothing short of amazing. I loved how easy these were to whip up. They would make a great appetizer at a brunch, or the perfect lunch with a side salad and piece of crusty bread. Go crazy!

Garlicky Kale And Fried Egg Cups

Prep Time: 5 mins.
Cook Time: 25 mins.
Serves: 6

Ingredients

  • 1 large bunch of kale, stems removed
  • 6 eggs, (free range and organic if possible)
  • 2 cloves of garlic, minced
  • 2 TBS extra virgin olive oil
  • 1/4 cup parmesan cheese, grated
  • salt and pepper to taste

Preparation

  1. Preheat oven to 400 degrees.
  2. In a large bowl combine kale, garlic, olive oil, salt and pepper. Massage the oil and garlic into the kale.
  3. Lightly oil your cupcake pan.
  4. Fill each cupcake tin with a few leaves of kale. Crack 1 egg into each tin. Sprinkle with parmesan cheese and a little more salt and pepper.
  5. Place in the oven for about 15-20 minutes or until egg yoke is set.
  6. Enjoy!

Notes

Use this recipe as a guide. Cooking time may vary depending on your oven. Adjust measurements and ingredients as necessary.

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