I have been trying to detox – trying being the key word here. I must admit I didn’t do a very good job, but I think I have gotten my appetite back. When I eat too much of the wrong thing for too long like I did over the holidays everything begins to taste the same, and I quit being excited about anything. So, I guess what I did do was worth it. At any rate, one of my favorite detox meals was the baked eggs and kale. It was super simple to make and delicious.
I wrote the recipe for 1/2 pound of kale. I didn’t have quite that much, but really wanted more. I also left the baking time to you. It just depends on how done you like your eggs. That being said, be careful. Mine were a little over done, but they never really get where they look any more done than sunny side up. Don’t let the look fool you, they can be quite cooked underneath, so I recommend touching them gently with a spoon to determine their doneness. Oh, and don’t be concerned if the kale gets a little brown around the edges – it is deliciously crispy that way.
Baked Eggs and Kale
- 1/2 lb. kale, coarsely chopped and any thick stems removed
- 2 Tbsps. olive oil
- 3 cloves garlic, minced
- 6 eggs
- Preheat oven to 400 degrees.
- In a 10 inch iron, skillet saute kale over medium high heat until well wilted.
- Stir in garlic and cook one minute longer or until fragrant, being careful not to burn the garlic.
- Make six wells in the kale. Break eggs one at a time into a bowl and gently pour into each well.
- Bake until eggs reach desired doneness.