Baked Eggs with Kale, Garlic and Parmesan
Ingredients
4 cups organic kale, chopped
1 cup asparagus, diced
1/3 cup baby tomatoes, sliced
4 whole eggs
½ cup almond milk
½ cup sweet onion, sliced
¼ cup sun-dried tomatoes, diced
¼ cup nutritional yeast
4 garlic cloves, minced
1 tablespoon yellow mustard
1 tablespoon of coconut oil
dash of cayenne
salt and ground black pepper to taste
1/4 cup Parmesan cheese
Directions
- Preheat oven to 350 degrees F
- For the SAUCE – in a small saucepan bring the milk, nutritional yeast, mustard, pepper, sea salt to a simmer
- Take off heat after this mixture has reached a simmer and set aside
- To CARAMELIZE ONIONS – in a large skillet, add coconut oil, sliced onions, salt, and pepper
- Cook this mixture, stirring occasionally on medium heat
- When onions start to caramelize, add in the minced garlic
- Add in the chopped kale, asparagus, and sun-dried tomatoes and cook until softened
- To ASSEMBLE – pour the prepared SAUCE mixture into the cast iron skillet (with the kale and onions)
- Crack open each egg over the sauteed mixture, one at a time
- Garnish with tomatoes and Parmesan cheese
- Transfer the same cast iron skillet (or oven-safe skillet) into the oven to bake
- Bake at 350 degrees F for 20 minutes or until the mixture is bubbly and golden brown just on the top
- The less you bake this the runnier the eggs will be
- Serve with a side of Kale, Pecan Salad