Meatless Monday: Baked eggs with kale, edamame and toast

by Caitlin Saniga

The original recipe called for bacon, which I'm sure tasted lovely, but to make this a meatless meal, I traded the bacon for some edamame, which added some nice color and protein. I loved this meal!

• olive oil
• half onion, thinly sliced,
• 2 cloves garlic, crushed
• 9 leaves of kale without stems, cut into ribbons
• salt and pepper
• 3 eggs
• 1/2 cup shelled edamame
• toasted baguette, rubbed with a raw garlic clove and spread with butter

Hahahahaha. I was totally expecting the yolk to just spill freely out of the egg when I sliced into it, but it didn't budge. I put my eggs in the oven for 6 minutes, but if you want runny egg yolk (for dipping toast in), check the progress after 4 minutes.

Preheat the oven to 350 degrees.

Coat the bottom of an ovenproof large saute pan with olive oil. (I used a castiron skillet.) Over medium-low heat, cook the onion and garlic, stirring until soft and slightly brown, about 8 minutes.

Working in batches if necessary, put the kale in a saute pan and cook until it’s wilted, turning continuously for about 5 minutes. Season with salt and pepper. Fill the pan with an inch of water, and cover, bringing it to a simmer. Cook until the kale is tender, and drain off any residual liquid.

Increase the heat to medium. Make three “pockets” in the kale, and crack an egg in each. Leave untouched for about 2 minutes, to let the bottom of each egg set. Cover the pan and put it iin the oven until the egg white is set, 4-6 minutes.

Garnish with edamame, and serve alongside toast.

Makes 3 servings.

Recipe adapted from: Urban Pantry

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