Baked Eggs and Kale Chips

By devogirl

These pretty baked eggs are a good source of protein to power you through the morning. They’re also elegant enough to serve at a holiday brunch. Serve with a slice of toasted, sprouted bread, or a starchy root vegetable, such as roasted potatoes, half a sweet potato, or hash browns.

Ingredients

• 2 tablespoons olive oil, divided
• 1 (12 ounce) bunch curly kale, stems removed
• 2 tablespoons grated Parmesan cheese
• 6 large eggs

Details

Adapted from google.com

Preparation

Step 1

1. Preheat oven to 375 degrees F. Coat extra-large six-cup muffin pan with 1 tablespoon oil.

2. Place kale leaves in large bowl, add remaining 1 tablespoon oil, cheese and garlic. Massage kale until tender and glistening.

3. Line prepared muffin cups with large kale leaves, covering whole muffin cup and leaving some of the leaf edges sticking up (smaller leaves can be layered in cup).

4. Crack 1 egg into each kale nest, and season with salt and pepper, if desired. Bake 17 to 25 minutes, or until egg yolk is set. Cool 5 minutes before removing kale nests from muffin cups.

Makes 3 servings

Prep time: 30 minutes or less