Ingredients

The following ingredients have 3 Servings
  • 2 to 2 1/2 tablespoons olive oil (divided)
  • 6 cups (120g) chopped kale
  • 6 large eggs
  • 1/4 cup (30g) chopped sun-dried tomatoes
  • 1/4 cup (28g) crumbled goat cheese
  • salt and pepper to taste
  • 6 slices of toast

Instruction

  • Preheat oven to 375ºF (190ºC). Brush 1 to 1 1/2 tablespoons of olive oil over a medium rimmed baking sheet, enough to coat the baking sheet. You can also use cooking spray. Set baking sheet aside.
  • Toss the chopped kale with the remaining tablespoon of oil. Sprinkle a pinch of salt on the kale and use your hands to massage the oil into the kale. Spread kale on baking sheet.
  • Push the kale around so that you have 6 holes in the baking sheet. Crack one egg inside each of these holes.
  • Bake kale and eggs for 5 to 10 minutes, until the egg whites are no longer runny. Start check the eggs after 5 minutes to see if the whites have settled. If you're using a dark baking sheet, the cooking time will be shorter. Different ovens distribute heat differently, so the cooking time can vary.
  • Pull the baking sheet out of the oven. Sprinkle chopped sun-dried tomatoes and goat cheese on top. Season with salt and pepper to taste.
  • Serve the kale and egg bake with toast.