Mushroom and Kale Baked Eggs
Perfect group breakfast especially when served with thick slices of buttered sourdough.
Ingredients
1 quart mushrooms, any variety, sliced or torn
1 onion, sliced thinly
2 cloves garlic, minced
2 bags kale, any variety cut into wide ribbons
1/2 cup water
2 tbsp apple cider or red wine vinegar
6 eggs
Method
- Heat oven to 350 F
- In a large frying pan heat a big glug of neutral oil over medium high heat
- Add the mushrooms with a hefty pinch of salt and black pepper then cook until beginning to brown
- Add the onion and garlic and reduce the heat to medium stirring regularly until they soften, about 3 minutes
- Add the kale with splashes of the water to wilt
- When all the kale is in the frying pan, add the vinegar and give a good stir to distribute
- Make 6 hollows in the kale and crack an egg into each hollow
- Season the egg with salt and pepper
- Move the frying pan to the oven and bake until the egg whites are just set, about 8 minutes
- Remove and serve
