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Wednesday, November 12, 2014

Kale & Tomato Baked Eggs

A few nights ago there was a knock at my door. It was my neighbor, of course, with a bag of fresh kale for me, naturally. "Had to harvest it all before the frost tomorrow," she says. 

And it was a good thing, too, because Veteran's Day I woke up and could sense that chill outside. I checked my phone: it was under 20 degrees! I lounged in bed for a few minutes before my breakfast plans roused me: kale, sauteed in butter, simmered in tomato sauce, baked with eggs. 

I've never actually baked my own eggs, but I loved getting those individual cast iron pots of warmth on chilly Saturday mornings in New York. Five Points on Great Jones Street, the old Paloma in Greenpoint (before it was Paulie Gees and who knows if that's even still there), Juliette in Williamsburg. This was basically the reason I registered for these little cast iron beauties for our wedding, and I hadn't even used it for this purpose yet!

I checked a few recipes before I just invented my own and flew with it. Honestly though, I bet you can use whatever veggies and sauces you want. Maybe a garlic cream next time for me. Enjoy!

Cast Iron Kale & Tomato Baked Eggs


1 Handful of Kale
1 TBS butter
2 garlic cloves, chopped
1 can tomato sauce
Salt & pepper to taste
3 eggs


Preheat oven to 350. Put a small cast iron pan over medium heat. Sautee kale in butter. Add garlic and cook until fragrant. Add tomato sauce, salt and pepper and cook until warm and bubbling. Crack eggs into a cup one at a time, and slip into divets made in the sauce. Sprinkle with fresh mozzarella and Parmesan cheese. Bake for about 15 minutes. Top with parsley and serve. 

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