Baby Kale and Artichoke Baked Eggs
Baby Kale and Artichoke Baked Eggs is a gluten free and primal main course. One portion of this dish contains roughly 19g of protein, 30g of fat, and a total of 383 calories. This recipe serves 2 and costs $3.07 per serving. A mixture of parmesan cheese, heavy cream, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from In Sock Monkey Slippers has 148 fans. From preparation to the plate, this recipe takes approximately 24 minutes. With a spoonacular score of 82%, this dish is excellent. Users who liked this recipe also liked Baby Artichoke & Dinosaur Kale Panzanella, Vegan Creamy Baked Kale and Artichoke Dip, and Baked Ziti with Roasted Red Peppers, Baby Kale, and Ricotta.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 14 minutes
Ingredients:
Chopped basil for garnish
2 eggs
1 tablespoon extra virgin olive oil
3/4 cup frozen and thawed artichoke hearts, quartered
1 clove garlic, peeled and minced
4 tablespoons heavy cream
1 cup baby kale or chopped flat-leafed kale
1 tablespoon fresh lemon juice
1/2 cup Parmesan cheese, shredded
Salt and pepper
Equipment:
ramekin
oven
frying pan
baking sheet
Cooking instruction summary:
Preheat oven to 375°F. Grease 2 ramekins (1/2 cup each) with softened butter or olive oil.In a sauté pan, heat oil over medium heat. Add garlic and cook for 1 minute. Add kale and artichokes and cook until the kale has wilted but still vibrant green; about 4 minutes. Remove from heat, add lemon juice, parmesan cheese, and a pinch of salt and pepper; stir to combine.Divide the artichokes and kale between the ramekins, filling them halfway. Crack an egg in each ramekin and top with 2 tablespoons of cream each. Place on a baking sheet and transfer to the oven. Bake for 14 - 16 minutes until the whites have set but the yolks are still soft.Sprinkle with a pinch of salt and pepper and garnish with basil, if desired.
Step by step:
1. Preheat oven to 375°F. Grease 2 ramekins (1/2 cup each) with softened butter or olive oil.In a sauté pan, heat oil over medium heat.
2. Add garlic and cook for 1 minute.
3. Add kale and artichokes and cook until the kale has wilted but still vibrant green; about 4 minutes.
4. Remove from heat, add lemon juice, parmesan cheese, and a pinch of salt and pepper; stir to combine.Divide the artichokes and kale between the ramekins, filling them halfway. Crack an egg in each ramekin and top with 2 tablespoons of cream each.
5. Place on a baking sheet and transfer to the oven.
6. Bake for 14 - 16 minutes until the whites have set but the yolks are still soft.Sprinkle with a pinch of salt and pepper and garnish with basil, if desired.
Nutrition Information:
covered percent of daily need
