- 10 oz uncooked kale, Lacinato (Tuscan) variety
- 6 Tbsp water, divided
- 2 tsp olive oil, divided
- 2 clove(s), medium garlic clove(s), minced
- 1/4 tsp kosher salt
- 1/8 tsp black pepper, freshly ground (or to taste)
- 1 pinch red pepper flakes, (optional)
- 12 large egg(s)
- 1/4 cup(s) grated Parmesan cheese
- 3 Tbsp panko breadcrumbs
- 1/2 tsp lemon zest
Place oven rack in middle of oven. Preheat oven to 350°F. Coat a 12-hole standard muffin pan with cooking spray.
Remove stems and center ribs of kale; thinly slice leaves
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.
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.
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
Remove eggs from oven; sprinkle 1 heaping teaspoon panko mixture over each egg.
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.
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.