Baked Eggs Romesco with Kale & Cheese
I made these eggs for my parents last time they visited. I told them before I started breakfast what I was planning to make and they seemed pretty amenable to it. It was an idea that had been floating around in my head, but I just hadn’t made it yet. There was no question in my mind that these tastes would be awesome together.
And they were. It wasn’t until after my dad finished his that he admitted it was really good and that he had never had kale in a way that he actually liked before this. I was surprised to hear that. I had no idea my dad didn’t like kale and here I was serving it to him! And he LIKED it! Yes, kale can be bitter, but if you rub it with olive oil first, it softens the flavor and the bitterness sort of disappears. Topped with that smoky romesco sauce, a runny egg yolk and several Italian cheeses, well, it becomes the perfect thing to dip your toast in on a Sunday morning.
My ideas don’t always turn out that well. I’m struggling tonight with a recipe that isn’t quite happening like I want it to and I’m feeling pressured to come up with something wonderful to bring to our breakfast potluck on Wednesday. This whole day is turning out to be unsettling. It seems like there is a wave of indecisiveness going around, where we are all unsure of ourselves and nobody knows just quite what to do. It’s happening both at work and at home, and we’re all off balance and grumpy. I can’t put my finger on what’s wrong, really, and nobody else seems to be able to either. It’s nothing terribly bad, but it’s nothing terribly good either.
I’m hoping it’ll pass over quickly and move on because I’m not liking this feeling one bit. I want to get back into my groove, where things work like they are supposed to, ideas gel and flow, and we are all making wonderful things happen.
- Several kale leaves, chopped
- 1/2 - 1 Tablespoon olive oil
- Romesco sauce (recipe here)
- 1 egg per person
- Shredded Italian blend of cheeses
- Red Robin Seasoning (recipe here)& fresh-ground black pepper
- Preheat the oven to 350 F. Wash and chop the kale leaves and put them in a bowl. For 3 servings I had probably 4 - 5 cups of kale before cooking. Pour the olive oil over the kale and, using your fingers, toss the kale with the oil, making sure all the leaves get coated.
- Add just a splash of water to the bowl, sprinkle with Red Robin Seasoning and fresh ground pepper, cover the bowl with a plate and microwave on high for 1 minute or until the kale is just wilted.
- Arrange the cooked kale to make a bed in each of your individual oven-safe bowls, top with a layer of Romesco sauce, then crack an egg in each bowl. Sprinkle the egg with Red Robin Seasoning and fresh-ground black pepper, then sprinkle some shredded cheese over the whites of each of the eggs.
- Bake at 350 F for about 10 - 15 minutes or until the white is set and the yolk is still runny. If you like your yolk solid, bake for 5 - 10 minutes longer.
- Serve hot with toast to sop up the yolk and sauce.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Mix it Up Monday, Mostly Homemade Monday, Munching Monday, Totally Tasty Tuesday, Wine’d Down Wednesday, Wonderful Food Wednesday, Creative Food Wednesday, Thursday’s Treasures, Thursday Favorite Things, Fun Fridays, What to Do Weekends, Eating Inside the Box Greens Party and Hearth & Soul Bloghop.