Baked eggs with kale Caesar salad
10 oz, Lacinato (Tuscan) variety
6 Tbsp, divided
2 tsp, divided
2 medium clove(s), minced
⅛ tsp, freshly ground (or to taste)
Red pepper flakes
1 pinch, (optional)
Grated Parmesan cheese
- 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