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Baked Eggs Romesco with Kale ~ Sumptuous Spoonfuls #breakfast #recipe

Baked Eggs Romesco with Kale & Cheese

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: as many as you like

Ingredients

Scale
  • Several kale leaves, chopped
  • 1/2 – 1 Tablespoon olive oil
  • Romesco sauce (recipe here)
  • 1 egg per person
  • Shredded Italian blend of cheeses
  • Red Robin Seasoning (recipe here)& fresh-ground black pepper

Instructions

  1. Preheat the oven to 350 F. Wash and chop the kale leaves and put them in a bowl. For 3 servings I had probably 4 – 5 cups of kale before cooking. Pour the olive oil over the kale and, using your fingers, toss the kale with the oil, making sure all the leaves get coated.
  2. Add just a splash of water to the bowl, sprinkle with Red Robin Seasoning and fresh ground pepper, cover the bowl with a plate and microwave on high for 1 minute or until the kale is just wilted.
  3. Arrange the cooked kale to make a bed in each of your individual oven-safe bowls, top with a layer of Romesco sauce, then crack an egg in each bowl. Sprinkle the egg with Red Robin Seasoning and fresh-ground black pepper, then sprinkle some shredded cheese over the whites of each of the eggs.
  4. Bake at 350 F for about 10 – 15 minutes or until the white is set and the yolk is still runny. If you like your yolk solid, bake for 5 – 10 minutes longer.
  5. Serve hot with toast to sop up the yolk and sauce.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Find it online: https://www.sumptuousspoonfuls.com/baked-eggs-romesco-with-kale-cheese/