courtesy of Lisa Lin
For crunchier kale: If you want the roasted kale to be more like chips, bake the kale on the baking sheet for 4 to 5 minutes first before adding the eggsIngredients
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 toastMethod
- 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.