Cheesy Baked Eggs with Kale and Crispy OnionsElizabeth Stark
The keys to eating healthy in the colder months are easier than you might think. Start with the basics —— a well-stocked pantry is essential. Showing off winter’s relative bounty can be as simple quality cheeses and dairy, fresh eggs, and some hardy vegetables like kale, great alliums, or root vegetables. Happily, many of these cold weather staples are available at your local Target store, so you can make one stop for all of your winter essentials.
Effortless standbys like eggs and leafy greens are showcased beautifully in this recipe for baked eggs with kale, Asiago, and crispy onions. Fantastically delicious baked eggs are easy to make and are perfectly at home on your breakfast or dinner table.
Head below for everything you need to know to master the simple classic.
Hearty Baked Eggs with Kale and Crispy Onions 1 of 9
Baked eggs are perfect for lunch or dinner, and go great with simple sides like rolls or salad. Click through for recipe tips and tricks and then head below for the full recipe!
Prep the Kale and Onion 2 of 9
Cut the kale into thin ribbons. Peel and thinly the onions.
Prep the Asiago 3 of 9
Use a grater of peeler for the Asiago.
Butter the Ramekin 4 of 9
Coat the ramekin or baking dish all over with butter, and then slide it into the oven so the butter can melt.
Brown the Onions 5 of 9
In a small skillet, cook the onions until the edges have browned.
Add Kale to Baking Dish 6 of 9
Arrange the kale in the baking dish.
Add the Eggs 7 of 9
Carefully add your eggs. You may want to crack them in a bowl first. Bake your eggs for 5 minutes.
Add the Cheese to the Eggs 8 of 9
Once the eggs have baked for 5 minutes, pull them from the oven, add the cheese and browned onions, and then bake for 1 - 2 minutes more.
Ready to Serve! 9 of 9
Remove the eggs from the oven. Let them cool for 1 - 2 minutes.
Cheesy Baked Eggs with Kale and Crispy Onions
makes one large serving or two small
1 tablespoon butter
1/2 cup cup kale, cut into thin ribbons
1 tablespoon whole milk
1/4 1/2 teaspoon sea salt
several twists fresh ground black pepper
3 tablespoons Asiago, grated
1 teaspoon olive oil
1/2 a yellow onion, sliced
Preheat the oven to 425 degrees F.
Use the tablespoon of butter to grease a 6 inch ramekin or small oven-proof baking dish and then place the pat inside the dish and place in the oven just until it melts.
Meanwhile, heat the olive oil over medium heat in a small skillet. Add the onion and cook until the edges have browned, about 5 – 7 minutes.
Remove dish from oven and scatter the kale ribbons around. Carefully crack eggs into the dish. Pour in milk, 1/4 – 1/2 teaspoon sea salt, and the pepper. Bake for 5 minutes.
Working quickly, remove ramekin from oven and scatter Asiago and browned onions over the top. Return dish to oven and bake for 1 2 minutes more, or until the whites are just set. Eggs will continue to cook a bit once out of the oven.
Set aside to cool for 1 – 2 minutes, and serve.