What do you do when you’re stuck in the house, it’s frigid outside and you have a nasty winter cold? I like to stay inside where it’s warm and play with food. I saw this idea while mindlessly wandering the web one day. Individual portions of eggs that were baked in kale leaves, how cute is that? Since I had everything on hand I thought I’d try my own version. It looked healthy and simple to do, so why not!
I decided to whisk my eggs up with grated romano and asiago cheese for added flavor but you can certainly plop a whole egg right in the middle like the original recipe. I used curly kale because that’s what I had, but any variety would do. I bent a larger leaf so it would fit inside the muffin pan then anchored it down with sliced cherry tomatoes and a cube of cheese.
I was curious to see how they would turn out and how it would all taste cooked together but I was pleasantly surprised. The eggs puffed up and stayed right inside the crispy kale cups and of course they had a nice flavor with the different cheeses and tomatoes.
I don’t think I would make these for a crowd but if you have the patience you certainly can. Personally I think they would be excellent for a small brunch or a special breakfast because visually it looks very impressive and pretty on your plate. As far as flavoring your eggs, well the sky is the limit! Think goat cheese, feta, brie, bacon, sausage bits, herbs, I could go on and on!
They came out nice and easy from the muffin tin, just be careful because the kale gets crispy and fragile. I misted my kale with olive oil and sprinkled a tiny bit of salt on top which gave it the taste of the popular kale chips that are all the rage. They looked pretty all lined up on a white platter too!
- For six individual portions I used;
- 6 eggs, scrambled
- 6 large kale leaves or enough to cover muffin tin hole with some extending over for easy removal
- ⅓ cup grated romano or parmesan cheese
- ⅓ cup or more shredded cheese of your choice
- 3 or 4 cherry tomato slices per muffin cup
- 1 small cube of cheese to anchor bottom of kale leaf
- olive oil
- salt and pepper to taste
- Preheat oven to 375 F.
- Spray or grease muffin tins with olive oil.
- Whisk 6 eggs preferably in a pourable container along with the grated and shredded cheese or anything else you might add, plus salt and pepper.
- Take a kale leaf or 2 and place it into greased muffin tin, anchor it down with a wedge of cheese and sliced cherry tomatoes.
- Carefully pour egg mixture on top to about ¾ full.
- Mist or drizzle olive oil all over kale leaf and sprinkle with salt.
- Bake until eggs are set, at least 15 minutes but check according to your oven.
- Let cool for 5 minutes then carefully remove.