Monday, May 5, 2014

Baked Eggs and Creamed Kale Casserole

I saw this recipe in the Dallas Morning News today. I adapted it a bit and made it Vegetarian. I like it a lot!

Here's what you'll need:
1 - 9" X 13" Baking Dish sprayed with a vegetable cooking spray.

1 TBS Grape Seed Oil
1 package of Morning Star Farms Vegetarian Bacon Strips, chopped
1 Onion, diced
Sea Salt and fresh ground Black Pepper
1/3 C Dry White Wine
2 bunches of Kale with ribs removed, chop the Kale
1/8 tsp Nutmeg
1 C Heavy Cream
2 C of Halved Cherry Tomatoes
1/4 C Grated Parmesan Cheese
6 Eggs

In a large skillet with a cover:

Cook Bacon on medium heat.
Stir until crisp, about 2 minutes.

Cook uncovered for 10 minutes.

Wine and increase heat a bit and simmer.

Kale , cover and saute for 5 minutes.
Uncover and cook for an additional 5 minutes to reduce the liquid. The skillet should be dry.

Heavy Cream
Simmer 3 minutes.
Fold in Tomatoes.
Remove from heat.

Pour into the baking dish.
Smooth the top with a spatula and sprinkle evenly with Parmesan Cheese.
Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350  degrees.

Make 6 wells in the casserole to accommodate the Eggs.
Crack 1 Egg into each well.
Season the Eggs with a bit of Salt and Pepper.
Bake for 25 - 30 minutes according to how well you like the yolks to be set.

Peace in the Kitchen.

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