Kale Baked Eggs with Dukkah
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
2 servings
-
Calories
312 kcal
Kale Baked Eggs with Dukkah
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A delicious and easy baked egg dish that uses kale as a base. The kale melts under the heat but still holds a bit of texture.
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Ingredients
- 1 cup shredded lacinato kale
- ¼ cup thinly sliced shallot
- ¼ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- 3 to 4 tablespoons dukkah see note
Instructions
- Heat oven to 400˚F with a rack in the middle of the oven. Place the shredded kale and sliced shallot in a small baking dish, roughly 6” to 8” wide.
- Pour 3 tablespoons of the cream over the kale and sprinkle in the salt and pepper. Toss the kale with the cream until well coated.
- Make two wells in the kale and carefully crack an egg in each. Spoon the remaining tablespoon cream mixture over the egg whites.
- Place the dish in the oven and bake for 10 to 14 minutes, until the egg whites are set and the yolk is to your liking.
- Sprinkle the dukkah over the eggs before serving. Sprinkle chili flakes and serve with a sprinkle of a salt if desired.
Notes
- Tips + Tricks: Dukkah is such an amazing topping. I like to make my own but you can also pick up a the blend at Trader Joe's.
- Use up leftover ingredients: kale, eggs
Nutrition Information
Show Details
Serving
1/2 the dish
Calories
312kcal
(16%)
Carbohydrates
17g
(6%)
Protein
11g
(22%)
Fat
22.9g
(35%)
Saturated Fat
9.5g
(48%)
Cholesterol
219mg
(73%)
Sodium
375mg
(16%)
Fiber
2.4g
(10%)
Sugar
1.3g
(3%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1/2 the dish | |
| Calories | 312kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 11g | 22% |
| Fat | 22.9g | 35% |
| Saturated Fat | 9.5g | 48% |
| Cholesterol | 219mg | 73% |
| Sodium | 375mg | 16% |
| Fiber | 2.4g | 10% |
| Sugar | 1.3g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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