Individual Kale Baked Eggs

January 23, 2014 by 14 Comments

kale baked egg

 

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!

kale baked eggs

 

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.

kale baked eggs 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.

kale baked eggs 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!

kale baked eggkale baked eggs

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!

kale baked egg Tasty, cute, healthy, what’s not to like?

Individual Kale Baked Eggs
 
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Ingredients
  • 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
Instructions
  1. Preheat oven to 375 F.
  2. Spray or grease muffin tins with olive oil.
  3. 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.
  4. 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.
  5. Carefully pour egg mixture on top to about ¾ full.
  6. Mist or drizzle olive oil all over kale leaf and sprinkle with salt.
  7. Bake until eggs are set, at least 15 minutes but check according to your oven.
  8. Let cool for 5 minutes then carefully remove.
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14 Comments Filed Under: Eggs, Greens Tagged:

King Oyster and Crimini Three Cheese Mushroom Tart

January 15, 2014 by 9 Comments

three cheese mushroom tart This is a savory tart with a crispy phyllo dough bottom that’s slathered with a creamy, cheesy base that becomes the perfect platform to anchor earthy, meaty mushrooms on top!

three cheese mushroom tart A mixture of ricotta, mild goat cheese and grated parmesan is blended together for the cheese base, with just a touch of herbs folded in.

king oyster mushroomsOyster mushrooms have a mild earthy flavor with a nice bite, the consistency of a tender Shitake. A little goes a long way when you start slicing them up.
roasted mushrooms Don’t try and roast them in the oven like I did the first time unless you are on constant vigil, they cook up super fast and before you know it they’ll be all shriveled up. I suggest you saute them in a skillet just until they’re lightly golden brown on each side. The crimini mushrooms can take a roasting in the oven with no problem at all!

three cheese mushroom tart with phyllo This tart works beautifully for a brunch, lunch or dinner, all you have to do is serve a simple green salad beside it.

mushroom tart Satisfaction Guaranteed!

King Oyster and Crimini Three Cheese Mushroom Tart
 
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Ingredients
  • 11x7 inch tart pan with removable bottom
  • 5 full sheets of phyllo dough folded in half to make 10 layers
  • 2 cups ricotta cheese, well drained
  • 1 cup mild goat cheese
  • ½ cup grated parmesan or romano cheese
  • 2 tablespoons chopped fresh herbs, a mixture of parsley, basil or any other favorites
  • 1 lb. crimini mushrooms, sliced
  • 1 finely minced garlic clove
  • 1 package of 3 large or 4 medium sized king oyster mushrooms, sliced lengthwise
  • olive oil and extra grated cheese
  • salt and pepper to taste
Instructions
  1. Either spray or brush olive oil onto the tart pan.
  2. Prepare mushrooms ahead of time by sauteing oyster mushrooms until golden brown and roasting the crimini in a 400 F. oven drizzled with olive oil and tossed with the 1 garlic clove until golden.
  3. Carefully open up the phyllo dough working with one sheet at a time and keeping the rest covered with a sheet of wax paper.
  4. Fold one sheet of phyllo in half and place it into tart pan and either spray or brush with olive oil, sprinkle with grated cheese and black pepper. Do this for each layer until 5 full sheets are used which folded in half equals 10 layers. Don't be afraid of phyllo, if it rips continue on it's very forgiving.
  5. FOR THE CHEESE MIXTURE. Combine ricotta, goat and parmesan in a medium bowl and blend together using a hand mixer, add a drizzle of olive oil to loosen it a bit.
  6. Fold in herbs and add salt and pepper to taste.
  7. Spread cheese mixture all over last phyllo layer.
  8. Place cooked mushrooms over top.
  9. Place tart pan on top of a baking sheet and place in the oven at 400 F. for 25 minutes or until phyllo is a nice golden brown.
  10. Let tart sit for 10 minutes before cutting.
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Butternut Squash – Filled Roasted Pork Loin

January 9, 2014 by 10 Comments

butternut squash stuffed roastWhat do you get when you open up a pork loin, rub it down with garlic, olive oil and tuscan herbs, smother it with roasted mashed butternut squash and then tie it back up? I’ll tell you… The most delicious flavor combination with an absolutely beautiful presentation!

Tuscan herbs I saw this recipe in the cookbook Fabio’s Italian Kitchen, the minute I saw the photo I was smitten and couldn’t wait to make it. Swirls of butternut squash between layers of pork, what’s not to like!

This is the second time I’ve made this roast, the first time I followed the original recipe but this time I adapted it a little bit using those Tuscan herbs in that cute little crock above that were gifted to me by family who vacationed in Florence, Italy a few months ago. It’s a combination of sage, rosemary, crushed peppercorns and thyme.

cut and rolled out pork loin The most important thing about this recipe is that you have to cut open your pork loin properly and turn it into a 1/4 inch thick slab. The book explains how to do it but I needed a visual so I found a YouTube that showed me very quickly how to do it. After I opened it up I pounded it down to the thickness I wanted.

pork loin with Tuscan herbsThen all you have to do is rub your herby mixture all over the top which adds to the overall flavor as your end result.

pork loin spread with butternut squashsquash spread

Next, take your pre-roasted and mashed butternut squash and spread that on top of your herb mixture. Feel free to use your favorite mix of herbs, any combination would do. In the book Fabio just used garlic with minced sage which I tried the first time and that was very, very good!

rolled pork roast

Now carefully roll up the loin not pressing down too much as you don’t want that filling to squish out, then tie it up with some butchers twine!

cooked roast

I like roasting it on a rack so that it crisps up all over, make sure you follow the internal temperature posted so that the roast stays moist, you can be adventurous and possibly have a creamy cider sauce to serve along with it.

When it’s finished let it rest about fifteen minutes before cutting into it, I like to cut right through the middle first.

stuffed pork

It’s all about cutting the pork loin correctly, then I promise you’ll have no problem achieving that perfect spiral.

This dish tastes amazing and it’s a pretty spectacular presentation. It’s just perfect for the fall season,Thanksgiving or any holiday get together.

Here’s my adapted version.

Butternut Squash – Filled Roasted Pork Loin
 
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Ingredients
  • 1 small butternut squash, cut lengthwise, seeds scooped out and roasted until tender at 375 F.
  • 1 pork loin 2½ lb.
  • 1 large garlic clove, minced finely
  • 3 tablespoons or more of a Tuscan dry herb mixture of sage, rosemary, thyme and cracked black peppercorns
  • 3 tablespoons of olive oil
  • heaping teaspoon of salt
  • butchers twine
Instructions
  1. After the squash is cooked tender and cooled, mash it up.
  2. In a small bowl mix the olive oil, herbs, garlic and salt together and let it sit for a bit.
  3. Open up your pork loin to ¼ inch thickness
  4. Rub oil and herb mixture all over the top.
  5. Spread mashed butternut squash on top and all over herb mixture.
  6. Start at one end and roll up and tie with butchers twine.
  7. Place pork loin in a roasting pan, brush with more oil and herb mixture then roast in the oven at 375 F. until internal temperature reaches 165 F.
  8. Cut into thick slices and present the whole loin at the table for serving.
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