Recipes / Garlic Recipes

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

  1. Heat oven to 350 F
  2. In a large frying pan heat a big glug of neutral oil over medium high heat
  3. Add the mushrooms with a hefty pinch of salt and black pepper then cook until beginning to brown
  4. Add the onion and garlic and reduce the heat to medium stirring regularly until they soften, about 3 minutes
  5. Add the kale with splashes of the water to wilt
  6. When all the kale is in the frying pan, add the vinegar and give a good stir to distribute
  7. Make 6 hollows in the kale and crack an egg into each hollow
  8. Season the egg with salt and pepper
  9. Move the frying pan to the oven and bake until the egg whites are just set, about 8 minutes
  10. Remove and serve