baked eggs with kale, mushroom, asparagus, and bacon

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Get in the mode. THE BREAKFAST MODE. Christmas long weekend is approaching and it’s time to come together, get cozy, slow down, and have a hearty breakfast that’s packed with good stuff. Try an egg bake. This recipe is versatile…I just used what I had on hand. It turned out excellent and I will be making it again soon.

Ingredients

  • 1 red potato
  • 3 asparagus
  • 5 crimini mushrooms
  • 2-3 kale leaves
  • 4 strips of bacon
  • 1/2 an onion
  • 1 garlic clove
  • 2 oz crumbled feta cheese
  • 1/4 cup heavy cream
  • 3-4 eggs
  • 1 tbsp olive oil
  • 1 few rosemary sprigs for garnish
  • salt & pepper
  • bread for serving

Directions

  1. Heat oven to 425°. Prep potato, mushroom, asparagus, onion and bacon by chopping them into small chunks. Roughly chop the kale into small pieces as well.
  2. In a cast iron skillet (or regular skillet), salt & pepper the potatoes and cook on med/low until just about crispy. Remove from cast iron.
  3. Next, sauté  bacon in cast iron on medium until cooked. Remove from cast iron, leaving a bit of bacon grease. Cut into smaller pieces once it’s cooled a bit. 
  4. Add a drizzle of olive oil, and sauté onions, asparagus, and garlic on medium for a few minutes, or until onions are transparent. Add mushrooms to cast iron, sprinkling with salt & pepper and stirring; letting sauté for several more minutes.
  5. Add the bacon and potatoes back to the mixture, along with the kale. Stir, allowing kale to break down and slightly wilt. Remove from heat and sprinkle in about 1/2 the feta.
  6. Create wells in the mixture to accommodate the eggs. Crack the eggs to fill the wells. Pour the cream in the mixture, and pop into the oven for 8-10 minutes.
  7. When you remove the egg bake from the oven, sprinkle the rest of the feta over the top as well as a few rosemary sprigs.
  8. Enjoy on bread or straight up on its own.

Happy Holidays!

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