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Published: Wednesday, 6/18/2014

Dinner Tonight: Baked Eggs with Greens and Cheddar

From Caroline Wright‘s Twenty-Dollar, Twenty-Minute Meals for 4 People, published by Workman Publishing.

  • 1 tablespoon olive oil
  • 8 cups baby kale or spinach
  • 4 1/2“ slices baguette
  • 4 ounces Cheddar cheese, sliced
  • 4 large eggs

Preheat the broiler with a rack in the middle position. Arrange four 8-10-ounce ramekins or custard cups on a rimmed baking sheet.

Heat the oil in a medium skillet over medium-high heat. Add the kale and cook, tossing occasionally, until wilted, about 2 minutes; season with salt and pepper. Divide the greens among the ramekins and top each with a baguette slice and a slice of Cheddar cheese. Crack an egg into each ramekin, season with salt and pepper, and broil, rotating the pan twice, until the egg whites are set, about 8 minutes.

Serves 4.

Have a recipe that is fast and healthy? Send it to food@theblade or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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