Happy Monday everyone!
If you’ve read this blog before, you probably know that I have an extreme fondness for my local Farmer’s Market. It’s my Sunday ritual. I just love walking though and looking at the fresh, local produce, not to mention seeing things I can’t find at my local grocery store or (even more exciting) I’ve never even heard of! Shopping the farmer’s market also helps me branch out in the kitchen. I usually go with a list of things I know I need, but always come back with those items plus whatever looks so good I just can’t resist it. Case in point, last week these giant batches of kale looked so good I couldn’t stop myself from buying two. We used one to make the world’s largest batch of kale chips, and the second one sat in the fridge for a few days while I marinated on what to do with it.
Just so happened, I had a dozen extra large eggs in the fridge (from the farmer’s market too). So the wheels started turning. I do love breakfast for dinner, and sure an omelet would be easy, but too expected. Then I remembered a dish I had several years ago where the eggs were baked in a rich tomato sauce – I figured, why can’t I do the same thing with these eggs, only…very different. Time for some experimentation!
First, I fried up some sausage until it was crispy. You could use turkey sausage here, but the fat content in pork sausage goes a long way to help the flavor of the kale, so that’s what I’d suggest. After the sausage is cooked, drain it on a paper towel while you sauté your kale.
Kale is perfect for this dish because even when cooked, it still has some body. It doesn’t wilt down too much the way spinach might. When the kale is cooked down, pour it into a greased 9×9 baking dish and then sprinkle in the sausage. Use a spoon to mix things up so the sausage is incorporated in the kale instead of layered on top.
Next, all you need to do is crack your eggs on top season with S&P and bake! This was delicious for dinner, but would work great for brunch too! You could even make it in individual ramekins if you wanted to have an impressive and delicious addition to your brunch table.
Recipe: Baked Eggs with Kale and Sausage
- 6 eggs
- 1 bunch kale
- 8 oz pork sausage (I used Jimmy Dean)
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- cooking spray
- Preheat oven to 350 degrees.
- Heat a large skillet over med-hi heat, Cook sausage until brown and slightly crispy, about 8-10 minutes. Drain sausage onto a plate lined with paper towel. Set aside.
- Add oil to the skillet and reduce heat to medium. Add kale and sauté for about 5 minutes. Until Kale starts to wilt and darken, but still retains some shape.
- Grease a 9×9 baking dish. Add kale. Add sausage and stir together. Crack eggs on top of kale/sausage mixture. Season with salt and pepper.
- Bake 15-18 minutes, until whites are set but yolks are runny. (If you want your yolks set, increase baking time).