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 eggs

Ingredients
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

Method

1. 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.
2. 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.
3. Push the kale around so that you have 6 holes in the baking sheet. Crack one egg inside each of these holes.
4. 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
5. see if the whites have settled. If you’re using a dark baking sheet, the cooking time will be shorter. Different ovens
6. distribute heat differently, so the cooking time can vary.
7. Pull the baking sheet out of the oven. Sprinkle chopped sun-dried tomatoes and goat cheese on top. Season with salt
8. and pepper to taste.
9. Serve the kale and egg bake with toast.