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Easy one-dish kale-stuffed skillet starts on the stovetop with a big handful of cherry tomatoes, then slides into the oven to bake egg yolks to gooey, salty perfection.
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Creamed Kale Baked Eggs

Easy one-dish kale-stuffed skillet starts on the stovetop with a big handful of cherry tomatoes, then slides into the oven to bake egg yolks to gooey, salty perfection.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 2
Calories: 216kcal
Author: Mountain Cravings

Ingredients

  • 2 T. butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1/4 t. salt
  • 1/4 t. pepper
  • 4 cups kale ribs removed & leaves shredded
  • 1/2 cup whole milk
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup parmesan grated

Instructions

  • Preheat oven to 350°.
  • Heat butter in a large cast iron skillet over medium-high heat.
  • Saute onion, garlic, salt, & pepper until onions are translucent. Add kale and cook, stirring occasionally, until mostly wilted.
  • Make 4 wells in the creamed kale. Crack an egg into each, then press cherry tomatoes into the surrounding kale.
  • Pour whole milk over the eggs and kale and sprinkle with parmesan.
  • Bake at 350° for 15-20 minutes, until whites are set but yolks are still soft. Test this by jiggling the pan; only the yolks should move slightly.