Eggs Baked with Feta, Kale, and Portobello Mushrooms

0 ( 0 )
Eggs Baked with Feta, Kale, and Portobello Mushrooms
Prep Time
10 min
Cook Time
20 min
Yield
2 servings
Recipe by: Chowhound.com

This egg bake is packed with flavors!

Ingredients

For the breadcrumbs:

  • 1 1/2 tablespoons unsalted butter
  • 1 garlic clove, minced
  • 1/3 cup fresh breadcrumbs, from 1 slice country bread, such as pain au levain
  • 1 teaspoon chopped fresh thyme
  • 1/8 teaspoon kosher salt

For the kale:

  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 garlic clove, minced
  • 1 small bunch flat kale
  • Kosher salt
  • Freshly ground black pepper
  • 1 large portobello mushroom, stem trimmed, sliced

For assembling:

  • Unsalted butter, for coating the baking dishes
  • 4 Eggland's Best Eggs (large)
  • 2 1/2 ounces mild feta cheese
  • 2 tablespoons heavy cream

Nutrition

Serving Size
1 serving
Calories
546
Fat
43 g
  Saturated Fat
24 g
Cholesterol
456 mg
Sodium
813 mg
Carbohydrates
21 g
Dietary Fiber
2 g
Protein
22 g
Preparation

To toast the breadcrumbs:

Melt the butter in a skillet over medium heat.

Add the garlic, breadcrumbs, thyme, and salt.

Cook, stirring often, until nicely toasted, about 3 to 5 minutes.

Transfer to a small bowl and set aside. 

To cook the kale and portobello:

Wipe the skillet clean and melt 1 tablespoon of the butter over medium heat.

Add the garlic and kale, still wet from washing. Season with salt and pepper.

Cover the pan and let the kale steam until wilted and soft, about 5 minutes, lifting the lid and turning the kale a couple of times while it cooks.

Transfer the cooked kale to a plate and set aside. 

Wipe the skillet again and melt the remaining tablespoon of butter over medium heat.

Add the sliced portobello and sauté until softened and just starting to turn golden brown, about 5 minutes.

To assemble and bake:

Heat the oven to 350°F and arrange a rack in the middle.

Coat 2 small oven dishes (8-ounce gratin dishes are ideal) with butter.

Divide the cooked kale among the dishes. Distribute the portobello slices on top of the kale.

Crack 2 eggs into each dish and crumble the cheese on top. 

Dribble 1 tablespoon of heavy cream over each dish and sprinkle with 2 or 3 tablespoons of the toasted breadcrumbs.

Bake the eggs until set, about 10 to 12 minutes. Serve immediately.

Filed Under: Breakfast and Brunch, Main Course, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Add a Comment and Rating

You must or register to add comments and ratings.
 
GO