Weekend Breakfast go-to: Baked Eggs with Tuscan Kale and Feta
Alright, guys, listen up because we're diving into a breakfast masterpiece that's gonna make you a hero in the kitchen. I'm talking about Baked Eggs with Tuscan Kale and Feta – a dish that's as easy as it is impressive. Picture this: you're rocking a hot skillet, sizzling up a finely diced yellow onion in extra-virgin olive oil, and throwing in some finely chopped garlic for that irresistible kick. Then, you toss in a bunch of Tuscan Kale, and let it dance in some vegetable stock till it's tender and damn flavorful. Now here's where it gets real – you're making little wells in that kale party and cracking eggs into 'em, yolks all smooth and tempting. Sprinkle on some feta cheese, let it do its melty thing. Slide that skillet into a preheated oven for a quick 6-7 minutes, and boom – you've got eggs with whites that are set, yolks that are still seductively runny. Top it all off with a generous sprinkle of freshly chopped parsley and a drizzle of Gladstone Hot Sauces of your choice. Grab some toasted baguette or your go-to bread, and serve it up like the boss you are. Your crew won't believe you whipped up this flavour-packed masterpiece that's gonna have 'em craving for more. It's time to own that kitchen and show 'em what you've got – Baked Eggs with Tuscan Kale and Feta is your ticket to breakfast glory, my friends.
Baked Eggs with Tuscan Kale and Feta
Serves 2
Cook Time 18-20 minutes
"A weekend breakfast fit to impress"
Ingredients
2-3 tablespoons extra-virgin olive oil
1 small yellow onion, peeled and finely diced
2 garlic cloves, finely chopped or grated
1 large bunch of Tuscan Kale, thick veins and stems removed, leaves chopped
1/4 cup vegetable stock
2-3 oz. feta cheese sea salt and fresh cracked pepper
To serve
Your choice of Gladstone Hot Sauces
toasted baguette or bread of your choice
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large ovenproof skillet over medium-low heat. Add in the onions and sauté until tender, around 6-8 minutes. Add in the garlic and sauté until fragrant, around 2 minutes.
Increase the heat slightly, add in the kale and broth and cook covered for 3-4 minutes until the greens are just tender.
Using the back of a spoon make 4 small wells in the cooked kale. Gently crack the eggs into each well and season with sea salt and pepper.
Sprinkle over the feta cheese.
Bake in the oven until the whites of the eggs are just set and the yolks are still runny around 6-7 minutes.
Remove from the oven and sprinkle the top with chopped parsley.
Serve with a generous amount of hot sauce and your favourite bread.
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