Photo of Baked eggs with kale Caesar salad by WW

Baked eggs with kale Caesar salad

Points® value
Total Time
43 min
25 min
18 min
Here’s a perfect brunch entrée. Serve with a crisp baguette to soak up all of the wonderful flavours.



10 oz, Lacinato (Tuscan) variety

Grated Parmesan cheese

¼ oz


6 tbsp(s), divided

Olive oil

2 tsp(s), divided


2 clove(s), large, minced

Kosher salt

¼ tsp(s)

Black pepper

tsp(s), freshly ground (or to taste)

Crushed red pepper flakes

tsp(s), (optional)

Raw egg

12 large

Panko breadcrumbs

3 tbsp(s)

Lemon zest

½ tsp(s)


  1. Place oven rack in middle of oven. Preheat oven to 350°F. Coat a 12-hole standard muffin pan with cooking spray.
  2. Remove stems and center ribs of kale; thinly slice leaves
  3. Heat a large nonstick skillet over high heat; add 1 Tbsp water and 1 tsp oil. Reduce heat to medium high; add garlic and sauté until just translucent, 1 minute. Add kale and remaining 5 Tbsp water to skillet; saute kale until wilted, 4-5 minutes. Stir in salt, black pepper and red pepper flakes; remove from heat. Spoon 2 Tbsp kale mixture into each prepared muffin hole.
  4. Crack an egg, one at a time, into a small ramekin or cup; gently slide an egg into each muffin hole. Bake until whites are just set, 10-11 minutes.
  5. While eggs are baking, combine Parmesan, panko and lemon zest together in a small bowl. Set same skillet over medium-high heat; add remaining 1 tsp oil and swirl to coat pan. When warm, sprinkle panko mixture evenly over bottom of skillet; let edges begin to brown and then stir and toss until toasty and golden, 1-2 minutes
  6. Remove eggs from oven; sprinkle 1 heaping teaspoon panko mixture over each egg.
  7. To serve, use a large soup spoon to scoop eggs out of muffin pan and place on individual plates or a serving platter. Serve with additional freshly ground black pepper and hot sauce, if desired.
  8. Serving size: 1 baked egg with kale crust


If you like your Caesar salad lemony, add some fresh lemon juice to skillet when you cook the kale.