Baked Eggs with Kale & Tomatoes

Baked EggsWhile I’m still dreaming about the next batch of Winter Smoothies we’ll whip up, we need to round out brunch, plus the fact of the matter is there is a desire for a hot component to any meal when it’s very cold out!

I love Baked Eggs and this recipe in particular for a few reasons – one, it’s entirely scalable – you can as-easily make enough servings for six as you can for one.  (I’ve made two servings here, but listed the ingredients for one – simply multiply as needed.)   Two, while this incorporates a full serving of dark leafy greens, these Baked Eggs also read as comfort food, as the yolks, grated cheese and garlic make for rich textures and flavors.  And three, the baking dishes are also the serving dishes.  That is awesome of course because it means less cleanup time – every minute counts!

As I am ever on the prowl for tomatoes in Winter, I was happy to find a trustworthy looking bunch whose provenance was a greenhouse in Maine.  Kumatoes, my usual Winter tomato go-to, were nowhere to be seen this week!

Servings: Listed for One, Multiply to as many as Needed

Time: 25 minutes

Hands-On Time: 10 minutes

Kitchen Equipment: Garlic Press, Ramekins, Cookie Sheet

Ingredients (for One Serving, Multiply to Scale as Needed, then follow same Steps):

– 1 Egg

–  1/2 Cup Kale, heaping

– 1 – 2 Tomatoes depending on on size, cut into even slices

– 2 Cloves Garlic, peeled

– 1 Tsp Olive Oil

– 2 Tsp Heavy Cream

– 1/2 – 1 Tsp Grated Parmesan  (or other hard) Cheese

– Salt & Pepper

Building Blocks for Baked Eggs
Whole-foods building blocks!


– Preheat oven to 400 Degrees F.

– Place the kale in a large mixing bowl and drizzle with the Olive Oil, toss to coat.

– Using your Garlic Press, crush the garlic over the bowl.  Squeeze out as much garlic as you can by reopening the press, folding over the once pressed cloves, and pressing again.

– Season the kale with salt & pepper, then toss again to incorporate seasoning and garlic throughout.

– Coat the inside of the ramekins with a quick spritz of non-stick cooking spray.  I use the Spectrum brand Coconut Oil spray.

– Place the kale mixture in the ramekin or ramekins.  Then, arrange tomato slices over the kale, leaving room in the center for the egg.

– Crack one egg per ramekin into the center of the kale and tomatoes.

– Drizzle the heavy cream over the egg, then cover with the grated cheese.

Pre-Baked Baked Eggs

– Bake at 400 Degrees F for 15 – 20 minutes.  15 minutes was perfect timing for runnier yolks with no undercooked bits.

Pair with the Best Ever Winter Smoothie, toast and if you like a little yogurt for a fantastic cold weather brunch!


4 responses to “Baked Eggs with Kale & Tomatoes”

  1. All of your recipes look so good!


    1. Thanks so much World Warotter! Such a great list to be a part of!!!


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