Photo of Baked eggs with kale Caesar salad by WW

Baked eggs with kale Caesar salad

3
1
1
SmartPoints® value per serving
Total Time
43 min
Prep
25 min
Cook
18 min
Serves
12
Difficulty
Easy
This recipe right here is the epitome of the perfect brunch entrée. You may never think about serving baked eggs with a Caesar salad alongside, but this proves that they work wonderfully well together. The kale is flavored with garlic and a touch of red pepper flakes; feel free to use more or omit entirely depending on your heat tolerance. Everything comes together with a savory mixture of toasted Parmesan, panko, and lemon zest. Serve with a crisp baguette to soak up all of the wonderful flavors. If you like your Caesar salad lemony, add some fresh lemon juice to the skillet when you're cooking the kale.

Ingredients

Uncooked kale

10 oz, Lacinato (Tuscan) variety

Water

6 Tbsp, divided

Olive oil

2 tsp, divided

Garlic clove(s)

2 medium clove(s), minced

Kosher salt

¼ tsp

Black pepper

tsp, freshly ground (or to taste)

Red pepper flakes

1 pinch, (optional)

Egg(s)

12 large

Grated Parmesan cheese

¼ cup(s)

Panko breadcrumbs

3 Tbsp

Lemon zest

½ tsp

Instructions

  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