Baked eggs are a great way to use up whatever you have laying around your kitchen. In my case it was some herbs and bacon leftover from breakfast pizza. I wasn't in the mood for another pizza so this was the way to go. Since the kale gets cooked in the oven, I skipped the sauteing process called for in the original recipe. Since I don't have time to cook on weekday mornings, these baked eggs made a delicious, easy dinner on any weekday night and a new way to enjoy Herbed Baked Eggs.
Herbed Baked Eggs with Kale and Bacon
(Adapted from Use Real Butter)
Makes 1-2 servings
1/2 tablespoon unsalted butter
2 tablespoons grated Parmesan cheese
1/2 teaspoon fresh rosemary, minced
1/2 teaspoon fresh chives, minced
1/2 teaspoon fresh parsley, minced
1/4 cup kale, finely chopped
2-4 eggs (depending on how many people you're serving)
2 strips bacon, cooked and chopped
Salt and pepper to taste
Preheat the oven to 375 degrees.
Butter a couple of ramekins or a baking dish. In a small bowl, mix together the cheese, rosemary, chives, and parsley. Sprinkle the bottom of each dish with some of the kale. Crack each egg into the dish, making sure not to break the yolks (which clearly I didn't do as evidenced by the picture). Season the eggs lightly with salt and pepper. Sprinkle the parmesan mixture over the eggs and top with the chopped bacon. Bake 15-20 minutes or until the egg whites are set. Serve immediately.