CREAMY KALE AND EGGS
Provided by Katie Lee Biegel
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a medium nonstick skillet over medium heat. Add the leeks, reduce the heat to low, and cook until softened but not brown, about 8 minutes.
- Stir the kale into the leeks and cook until just wilted, about 2 minutes. Season the mixture with the nutmeg and some salt and pepper. Stir in the yogurt until combined.
- Make four indentations in the kale and carefully crack an egg into each. Sprinkle a little salt and pepper over each egg. Cover the pan and cook the eggs until the whites are completely set and the eggs are cooked desired doneness, 2 to 3 minutes for medium (runny yolk).
- Divide the eggs and kale among four serving plates, top each with about 1 1/2 teaspoons Parmesan and serve with the toasted crusty bread on the side.
Nutrition Facts : Calories 220 calorie, Fat 10.5 grams, SaturatedFat 3 grams, Cholesterol 189 milligrams, Sodium 323 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 13 grams, Sugar 1.5 grams
EGG AND KALE BREAKFAST WRAPS
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut away and discard the stem from the center of each kale leaf. Coarsely chop the kale into 1-inch pieces. It will look like you have a lot of kale, but it will cook down considerably.
- Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, thyme, garlic, shallots and red pepper flakes, if using. Saute until the tomatoes and shallots soften, about 4 minutes. Add the kale and sprinkle with the salt. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove from the heat.
- Fill a wide shallow pan with 2 to 3 inches of water and bring to a gentle simmer, barely a bubble really.
- Meanwhile, using tongs, toast each tortilla directly over high heat until beginning to blacken in spots, about 15 seconds per side. Put the warm tortillas on plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus.
- Add the lemon juice to the barely simmering water. With a wooden spoon, stir the water briskly to create a vortex in the middle of the pan. Crack an egg on the counter and break it directly into the center of the vortex. Stir the water gently again around the outside of the egg to help the white fold up around itself. Cook until the white is just set and the yolk is still very soft, 2 to 3 minutes. Using a slotted spoon, remove the egg from the water and dab on a towel to remove excess water before moving it to one of the wraps. Continue with the remaining eggs.
- Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.
Nutrition Facts : Calories 328 calorie, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 186 milligrams, Sodium 426 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Protein 15 grams, Sugar 2 grams
FARM EGG AND KALE TARTINES
Make and share this Farm Egg and Kale Tartines recipe from Food.com.
Provided by Chuck Hughes
Categories Salad Dressings
Time 50m
Yield 4 tartines
Number Of Ingredients 19
Steps:
- For the egg salad:.
- Bring a pot of water to a simmer and gently place the eggs into the pot. Cook the eggs for 7 1/2 minutes. Immediately use a slotted spoon to transfer the eggs to a container of ice water to stop them from cooking any further.
- When completely cooled, peel the eggs and coarsely chop them. Place in a large bowl and add the shallot, chervil, chives, mustard, lemon juice and aioli. Toss to combine. Add salt and pepper to taste. Refrigerate until ready to serve.
- For the carrot-cider vinaigrette:.
- In a large bowl, combine the shallots, carrot, vinegar, mustard and thyme. Allow the ingredients to stand for about 10 minutes. Slowly whisk in the oil. Add salt and pepper to taste.
- To serve:.
- Toss the kale with some of the vinaigrette. Season with salt and pepper if needed.
- Toast the bread over a medium-hot grill. Spread a generous layer of the egg salad over the toast, then top it with some of the kale slaw. Cut into four pieces and garnish with the radishes.
Nutrition Facts : Calories 791, Fat 66.2, SaturatedFat 11.2, Cholesterol 418.5, Sodium 491.8, Carbohydrate 30.4, Fiber 2.9, Sugar 2.5, Protein 20.9
SAUSAGE, EGG AND KALE CASSEROLE
Finding a brunch dish that feeds a crowd can be a challenge, but this large-scale frittata does just that by layering sausage, kale and fontina with cream-thickened eggs. Use any fresh sausage you like (chorizo, merguez, or hot pork sausage work well), and swap in mild Swiss chard or peppery mustard greens in place of the kale. You can prepare this dish the night before serving by cooking through Step 5 and layering the sausage, vegetables and cheese in the baking dish. Let it warm up slightly at room temperature before adding the eggs, then bake as directed. Baking times will vary depending on how cold or warm the dish is, as well as its depth and ingredients, so keep an eye on the eggs; they should be just set in the center.
Provided by Susan Spungen
Categories breakfast, brunch, dinner, easy, lunch, weeknight, casseroles, main course
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees. Generously butter a large 2 1/2-quart baking dish.
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium. Add sausage and cook, stirring to break it up, until lightly browned, 6 to 8 minutes. Transfer to the baking dish, spreading it in an even layer.
- Add 2 teaspoons oil to the skillet and increase heat to medium-high. Add red onion, salt it lightly and cook, stirring frequently, until it starts to take on color, about 8 minutes. Reduce heat to medium-low and continue cooking until softened, 3 to 4 minutes. Transfer to the baking dish and arrange evenly on top of the sausage.
- Add the remaining 2 teaspoons oil to the skillet and heat over medium. Add kale, season it lightly with salt and pepper, cover and cook, occasionally tossing with tongs until wilted, 2 to 3 minutes. Transfer to the baking dish and arrange evenly on top of the onions. Top with the grape tomatoes and fontina.
- Whisk together the eggs and cream in a large bowl and season generously with salt and pepper. (If making ahead of time, wrap the baking dish and egg mixture separately and refrigerate until needed.)
- Pour the egg mixture over the ingredients in the baking dish, and sprinkle with Parmesan. Bake until the eggs are just set in the middle, 25 to 30 minutes. (Increase the baking time by about 15 minutes if the components were refrigerated ahead of time.).
- Broil until the top is lightly browned, 2 to 3 minutes. Sprinkle with Aleppo, if using.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 9 grams, Sodium 330 milligrams, Sugar 3 grams, TransFat 0 grams
More about "farm egg and kale tartines recipes"
10 BEST KALE EGGS BREAKFAST RECIPES | YUMMLY
From yummly.com
15-MINUTE SHEET PAN KALE AND EGG BAKE | HEALTHY …
From healthynibblesandbits.com
KALE, MOZZARELLA, AND EGG BAKE - KALYN'S KITCHEN
From kalynskitchen.com
HOW TO POACH AN EGG PLUS A SEASONAL TARTINE RECIPE
From myhumblekitchen.com
CREAMY EGGS AND KALE BREAKFAST - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
EASY KALE FETA EGG TOAST - WELLPLATED.COM
From wellplated.com
RECIPE: FINGERLING POTATO & KALE HASH WITH BAKED EGGS …
From blueapron.com
EGG AND MUSHROOM TARTINE | GET CRACKING - EGGS.CA
From eggs.ca
FRIED EGG TARTINE WITH BRAISED KALE - CHERRY ON MY SUNDAE
From cherryonmysundae.com
Cuisine AmericanCategory Appetizer, Breakfast, Main CourseServings 4Total Time 30 mins
- Make the stone ground mustard aioli by mixing together the mayonnaise with stone ground mustard, and lemon juice. Season with salt and pepper.
- Heat 2 tbsp olive oil in a saute pan over medium heat. Add the red onion and saute until the onions are softened and translucent, about 5 minutes. Add the kale and toss to combine. Cook until the kale begins to soften, about 3-4 minutes. Add the garlic and cook for another minute.
- Reduce the heat to low and add the sherry to the pan. Simmer the kale until it is tender and almost all of the liquid has evaporated. Add the heavy cream and simmer for another 4-5 minutes. Season with salt and pepper and remove from heat.
- Meanwhile, prepare the remaining ingredients. Toast 4 slices of bread and fry 4 eggs until the desired degree of doneness. Spread the mustard aioli on the toast and top with the braised kale. Place a fried egg on top and garnish with sliced radish, crumbled feta, red chili flakes, sesame seeds, and freshly cracked black pepper. Serve immediately.
KALE, PARMESAN, AND FRIED EGG TARTINE RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (1)Total Time 20 mins
FARM EGG AND KALE TARTINES RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Category Main-DishTotal Time 50 mins
EGG WHITE AND AVOCADO SALAD TARTINES - BURNBRAEFARMS.COM
From burnbraefarms.com
EGG SALAD TARTINES - SMAK DAB
From smakdab.ca
EGG TARTINE - FARM TO FORK
From farmtofork.com.au
KALE, PARMESAN, AND FRIED EGG TARTINE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FARM EGG AND KALE TARTINES | RECIPE | EGGS AND KALE, …
From pinterest.ca
FARM EGG AND KALE TARTINES | RECIPE | EGGS AND KALE, …
From pinterest.co.uk
CREAMED GREENS TARTINE RECIPE | BON APPéTIT
From bonappetit.com
RECIPE: SCRAMBLED FARM EGG AND STONE CRAB TARTINE
From recipelink.com
EGG AND KALE GRATIN - EVERYDAY GOURMET
From everydaygourmet.tv
KALE, PARMESAN, AND FRIED EGG TARTINE RECIPE | RECIPE | VEGETARIAN ...
From pinterest.com
10 BEST KALE EGGPLANT RECIPES | YUMMLY
From yummly.com
KALE AND FARM FRESH POACHED EGGS - SPINACH TIGER
From spinachtiger.com
EGG AND MUSHROOM TARTINE - EGG FARMERS OF ALBERTA
From eggs.ab.ca
KAY NUTRITION
From kaynutrition.com
EASY KALE & FETA EGG BAKE - FIT MITTEN KITCHEN
From fitmittenkitchen.com
MARY SHELLEY: KALE AND FRIED EGG TARTINE | FRIED EGG, TARTINE RECIPE ...
From pinterest.com
ROASTED ROOTS WITH KALE, MUSTARD VINAIGRETTE, AND FARM EGG
From cuesa.org
VLT EGG-IN-A-HOLE TARTINE - ALTERNATIVE KITCHEN
From alternativekitchen.ca
EGG TARTARE TARTINE | THE COOK'S PANTRY
From thecookspantry.tv
EGG WHITE AND AVOCADO SALAD TARTINES
From live.burnbraefarms.com
BAKED EGGS & KALE — PICCALILLI FARM
From piccalillifarm.com
CODDLED EGGS WITH MUSHROOMS AND KALE - CHEF SOUS CHEF
From chefsouschef.com
CODDLED EGGS WITH MUSHROOM AND KALE – CONESTOGA FARMS
From grayridge.com
OLIVE AND NUT TARTINES : RECIPES : COOKING CHANNEL RECIPE | LAURA ...
From cookingchanneltv.com
EGG TARTINE RECIPE | EATINGWELL
From eatingwell.com
TURKISH EGG TARTINES | CANADIAN LIVING
From canadianliving.com
AVOCADO, CORN & HERB EGG TARTINES. | KALE & CARAMEL
From kaleandcaramel.com
BAKED EGGS WITH KALE, TOMATOES, AND CHICKPEAS - AMANDA …
From amandafrederickson.com
EGG TARTINE WITH HOMEMADE LEMON-HERB MAYONNAISE
From mvmagazine.com
CURRIED EGG TARTINES RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love