This simple kale and egg dish is the perfect weeknight meal.
With everything cooked inside a sheet pan, it only takes 15 minutes to make and cleans up just as fast.

Kale and Egg Bake

prep time: 9 min
cook time: 6 min

Ingredients

2 tbsp olive oil

6 cups kale, chopped

6 large eggs

1/4 cup sundried tomatoes, chopped

1/4 cup goat cheese, crumbles

salt and pepper to taste

6 slices of bread, toasted

Preparation

1. Preheat oven to 375ºF. Brush 1 to 1 1/2 tablespoons of olive oil over a medium rimmed baking sheet, enough to coat it. You can also use cooking spray. Set baking sheet aside.

2. Toss the chopped kale with the remaining tablespoon of oil. Sprinkle a pinch of salt on the kale and use your hands to massage the oil into the kale. Spread kale on baking sheet.

3. Push the kale around so that you have 6 holes in the baking sheet. Crack one egg inside each of these holes.

4. Bake kale and eggs for 5 to 10 minutes, until the egg whites are no longer runny. Start check the eggs after 5 minutes to see if the whites have settled. If you’re using a dark baking sheet, the cooking time will be shorter. Different ovens distribute heat differently, so the cooking time can vary.

5. Pull the baking sheet out of the oven. Sprinkle chopped sun-dried tomatoes and goat cheese on top. Season with salt and pepper to taste.

6. Serve the kale and egg bake with toast.

Like this recipe?

We publish new seasonal recipes highlighting local, seasonal ingredients each week to help you make the most of our delicious local produce.

or click one of the tags below to find a recipe with your favorite ingredient!