Baked Eggs with Tomatoes, Kale and Bacon
These savoury and delicious egg creations are baked individually in ramekins or muffin tins. An impressive brunch recipe for Christmas morning or a special occasion.
Yield: Makes 8.
November 23, 2020
Baked Eggs with Tomatoes, Kale and Bacon
Ingredients
- 3/4 cup diced bacon
- 1/4 finely diced shallots
- 2 cloves garlic, finely chopped
- 1 1/2 cups finely diced tomatoes
- 3 cups baby kale
- 2 tbsp chopped fresh basil or 1 tsp dried basil, crumbled
- 8 large eggs
- 1 cup shredded aged white cheddar cheese
Directions
- Preheat oven to 400°F.
- Cook bacon in a large frypan over medium heat until crispy and fat is rendered, about 6 – 7 minutes.
- Drain off all, but 1 tbsp of bacon fat. Add shallots and garlic; sauté until softened, about 1 – 2 minutes.
- Add tomatoes and cook for an additional 5 minutes or until tomatoes are broken down and softened.
- Remove from heat. Stir in kale and basil until wilted.
- Divide the mixture evenly among 8 greased ¾ cup heatproof ramekins or greased muffin cups. Crack an egg into each ramekin.
- Place ramekins on a baking sheet. Bake until egg whites are beginning to set, about 8 – 9 minutes.
- Top each egg with cheese, dividing equally. Continue to bake until eggs are set, about 8 – 10 minutes.
Nutritional analysis per ramekin:
187 calories, 13.4 g fat, 12.8 g protein, 3.6 g carbohydrate, 0.8 g fibre, 304 mg sodium
Tip: Have leftovers? Reheat and pop the baked eggs out of their ramekins to make delicious breakfast sandwiches.