Natural Grocers Organic Savory Baked Egg Cups

Quick and easy baked eggs? Sign me up! These egg cups are loaded with garlicky kale and robust tomatoes and makes for a delicious and good4u breakfast or post-workout snack. Don’t like runny yolks? No problem! Extend the cooking time a few minutes for soft yolks or even further for hard yolks. But we recommend sticking with runny or soft if you are looking at leftovers.

6 (2 egg cups per serving)
1 tablespoon Natural Grocers Brand Organic Extra Virgin Olive Oil
1 clove organic garlic, minced
1 bunch organic Lacinato kale, destemmed and ripped into bite-size pieces
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Red Chili Flakes
  Natural Grocers Brand Bulk Real Salt and Organic Fresh Ground Black Pepper, to taste
1 (14.5-ounce) can Natural Grocers Brand Organic Diced Tomatoes , flavor of choice, drained
12 Natural Grocers Brand Organic Pasture-Raised Eggs
1⁄4 cup Natural Grocers Brand Organic Parmesan Cheese Shreds

1. Preheat oven to 400° F. Line the cups of a muffin pan with baking cups.

2. In a large bowl, combine the olive oil, garlic, kale, chili flakes, salt, and pepper. Mix until all leaves are well coated.

3. Divide the seasoned kale among the muffin cups (they will be close to full) and top with about 1 tablespoon of the diced tomatoes. Bake for 5 minutes, or until the kale has begun to shrink a little. Remove from oven.

4. Carefully crack one egg into each muffin cup. You may need to push the kale and tomatoes down to make room for the egg. Top with Parmesan cheese and return pan to the oven.

5. Bake for 12-15 minutes for runny yolks, or until eggs are cooked to your preference. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for one week.

 

Beer and Wine Pairings

Beer Style: Fruited Sour

Grape Variety: Cava Sparkling Wine

  • Miquel Pons Brut Reserva