BAKED EGGS WITH KALE, BACON AND CORNBREAD CRUMBS
This Southern riff on bacon and eggs comes together quickly and with just a few ingredients. Using a store-bought corn muffin to make the toasted cornbread crumbs is a quick shortcut that gives this dish its star power. (Try using these crumbs as croutons in a kale Caesar salad, too!) Curly kale, collard greens, Swiss chard or a combination may be used in place of the Tuscan kale. For a vegetarian-friendly version, this recipe can be made without the bacon: Just sauté the garlic, onion and greens in 3 tablespoons olive oil, and add an additional 1/2 teaspoon salt.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, weekday, casseroles, vegetables, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Place the cornbread crumbs on a sheet pan and toss gently with the olive oil. Season lightly with salt, and bake in the prepared oven for 10 to 15 minutes, until toasted. Set aside to cool.
- Strip the kale leaves from the stems and roughly chop the leaves, discarding the stems. Place the leaves in a colander and rinse thoroughly (no need to dry).
- Heat a large 12-inch cast-iron or ovenproof stainless-steel skillet over medium. Add the bacon, if using, and cook, tossing occasionally, for 5 to 8 minutes, until browned. Using a slotted spoon, transfer the bacon to a plate lined with a paper towel and set aside. Drain all but 2 tablespoons of fat from the pan, add the onions and cook for 4 to 6 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for 30 seconds, being careful not to let the garlic scorch.
- Add a large handful of kale to the pan, along with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. As the kale wilts, begin tossing it with tongs and adding more handfuls until all the kale is added. Add the water and vinegar, and continue to cook for 3 to 4 minutes, tossing often, until the kale is tender. Return the bacon to the pan and toss.
- Use a spoon to create 6 small hollows in the cooked greens. Carefully crack an egg into each, sprinkle each one with salt and pepper and bake for 8 to 10 minutes, until the egg whites are just set. Sprinkle a handful of cornbread crumbs over the greens and eggs, and serve with additional cornbread crumbs on the side.
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Shahbaz ali 786
[email protected]This is a great recipe for a special occasion brunch. It's easy to make and looks very impressive.
Ashik Rana
[email protected]I'm not a big fan of cornbread, but I loved the cornbread crumbs in this dish. They added a nice sweetness and crunch.
Inwar Khan
[email protected]Yum!
Antwone Phillip
[email protected]This is a great way to use up leftover bacon and kale.
Thato Letebele
[email protected]I love that this recipe is so customizable. I can add or remove ingredients depending on what I have on hand.
ab sami
[email protected]This dish is so versatile. I've used different types of greens, like spinach and Swiss chard, and it's always delicious.
Cyeva Mackson
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. Everyone loves the crispy bacon and the creamy eggs.
Kwame Ofori
[email protected]Wow!
Asanka Illeperuma
[email protected]This is a great recipe for a quick and easy breakfast or brunch. I'll definitely be making it again.
Zain Arif12
[email protected]I'm not a huge fan of kale, but I loved it in this dish. The bacon and cornbread crumbs really balance out the flavor.
Noorali Hasrat
[email protected]Easy to make and so delicious! I didn't have any cornbread crumbs on hand, so I used crushed Ritz crackers instead. They worked great.
Indad Hussain
[email protected]This recipe is a hit! I love the combination of flavors and textures. The eggs are cooked perfectly, and the kale and bacon add a nice crunch. The cornbread crumbs are the perfect finishing touch.