Loading…
Thursday, July 24, 2014
Current Weather
Loading Current Weather....
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.



Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.

Related stories