Monday, February 23, 2015

Greens & Eggs & Ham

Being stuck inside so much lately has had us experimenting with new recipes and new combinations of foods. We tried this yummy recipe from Kiwi magazine/Greenmomsmeet (See side badge)  it came out really delicious. Even Xavier loved it. I also loved how incredibly easy and quick it was to make for breakfast. I rarely find breakfast foods that you can bake, and this is a great, healthy addition to our menu. You can also substitute spinach for the kale and tomatoes for the ham. Try it out to, to make sure you start your mornings off right.

Greens & Eggs & Ham
Makes 6 Servings


Olive oil cooking spray
1 7- ounce boneless ham steak, cut into 1/2 inch cubes (optional) 
4 cups packed chopped kale
1 Tablespoon extra virgin olive oil
kosher salt
8 large eggs
1/2 cup crumbled feta cheese
freshly ground black pepper

Preheat oven to 375 degrees Fahrenheit with a rack in the center position. Grease a sheet pan with cooking spray. Spread out the ham on the prepared pan and bake, using a spatula to mix and turn the ham occasionally, until lightly browned, 10 to 12 minutes.

Transfer the ham to a plate with a spatula or slotted spoon. Do not wipe up any grease from the bottom of the pan. Place the kale on the sheet pan, drizzle with the olive oil, sprinkle with 1/2 teaspoon salt, and toss to coat. Spread out the kale in an even layer. Bake for 5 minutes.

 Remove the pan from the oven, but leave the oven on. Use a wooden spoon to make a recess in the kale to accommodate each egg. Crack an egg into each recess. Sprinkle the feta reserved ham cubes, salt, and pepper on top. Return the pan to the oven. Bake the eggs until the whites are set but the yolks are still runny, 10 to 15 minutes.

Serve immediately.  

#greensandeggsandham #greenmomsmeet #kiwimagazine

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