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Baked Eggs with Kale, Mushrooms and Tomato Recipe

5 stars - based on 3 reviews
| 3 Reviews

Whether you are making breakfast for yourself or a crowd, here's a healthier way to enjoy your eggs and vegetables. Recipe by Laura Bashar of Family Spice.

Servings: 2

Active time: 5 minutes

Total time:

Light and Healthy recipe

Ingredients

  • 1 Tbsp extra-virgin olive oil
  • 1/8 tsp turmeric
  • 1/4 c onions, chopped
  • 2 mushrooms
  • 1 c kale, finely chopped
  • 1 Roma tomato, sliced
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1/8 tsp salt
  • 1/8 tsp black pepper, ground
  • 1/2 tsp hot sauce, (optional)

Preparation

  1. Preheat oven to 350°F.
  2. Heat a small cast iron skillet over medium high heat and add the extra-virgin olive oil
  3. When oil is hot, sauté turmeric, onions, and mushrooms.
  4. When vegetables have softened, about 5 minutes, stir in kale and Roma tomato.
  5. Open up two small circles in the vegetables and drop in eggs.
  6. Remove skillet from heat and place in the hot oven. Cook until desired doneness, 8-10 minutes for slightly undercooked eggs.
  7. Season eggs with salt, ground pepper and hot sauce (optional).

Notes

Serving Suggestions: Serve alone or with bread.

Variations

Other great vegetables to use: spinach, bell peppers and potatoes.

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Reviews

no rating by Shayne Montgomery on 01/25/14

no rating by on 01/25/14
my small iron skillet is perfect for any one s personal serving

by Amy Davis on 02/27/13
I thought this recipe sounded right up my alley so I tried it. I doubled it and substituted turnip greens for the kale (because kale was not available) and it turned out great! I even used my cast iron skillet as the image suggests. This is a great vegetarian option for breakfast - or dinner for that matter.

Nutrition Facts

Serving Size (1/2 of recipe)
Total Servings 2

Amount Per Serving:

Nutrition Category Amount
Calories 170
Calories from Fat 110
Total Fat 12g (18% DV)
Saturated Fat 2.5g (13% DV)
Trans Fat 0g
Cholesterol 185mg (62% DV)
Sodium 220mg (9% DV)
Total
Carbohydrate
7g (2% DV)
Dietary Fiber 2g (8% DV)
Sugars 2g
Protein 8g
Vitamin A 6%
Vitamin C 80%
Calcium 8%
Iron 8%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.