Kale and Egg Bake

Breakfast

Source:

Ingredients

1 ½ tsp olive oil (extra virgin)

1 ½ cups kale (chopped) (~3 ½ oz)

2 whole eggs (~3 ½ oz)

3 sun-dried tomatoes (~¾ oz)

½ oz goat cheese

1 whole grain bread slice(s), 100% whole grain (~1 ½ oz)

optional: a tiny bit of salt

optional: ¼ tsp black pepper

Directions

Preheat oven to 375ºF (190ºC).

Wash, remove rib, and chop kale. Toss the chopped kale with the oil. Add oil to the kale and use your hands to massage the oil into the kale. Spread kale on baking sheet.

Push the kale around so that you make a hole or pocket for the egg(s) in the kale. Crack one egg inside each of these holes.

Bake kale and eggs for 5 to 10 minutes, until the egg whites are no longer runny.

Pull the baking sheet out of the oven and carefully transfer to a plate. Sprinkle chopped sun-dried tomatoes and goat cheese on top. Season with salt and pepper to taste.

Serve with bread and enjoy!