Herbed Baked Eggs with Kale and Bacon

Makes 1-2 servings


1/2 tablespoon unsalted butter

2 tablespoons grated Parmesan cheese

1/2 teaspoon fresh rosemary, minced

1/2 teaspoon fresh chives, minced

1/2 teaspoon fresh parsley, minced

1/4 cup kale, finely chopped

2-4 eggs (depending on how many people you're serving)

2 strips bacon, cooked and chopped

Salt and pepper to taste


Preheat the oven to 375 degrees. 

 

Butter a couple of ramekins or a baking dish. In a small bowl, mix together the cheese, rosemary, chives, and parsley. Sprinkle the bottom of each dish with some of the kale. Crack each egg into the dish, making sure not to break the yolks. Season the eggs lightly with salt and pepper. Sprinkle the parmesan mixture over the eggs and top with the chopped bacon. Bake 15-20 minutes or until the egg whites are set. Serve immediately.

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