Baked Eggs with Kale, Portobellos, and Feta
2 servings Easy
3.0 7
Total: Active:
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Ingredients (15)

For the breadcrumbs:

  • 1 1/2 tablespoons unsalted butter
  • 1 garlic clove, minced
  • 1/3 cup fresh breadcrumbs, from 1 slice country bread, such as pain au levain
  • 1 teaspoon chopped fresh thyme
  • 1/8 teaspoon kosher salt

For the kale:

  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 garlic clove, minced
  • 1 small bunch flat kale
  • Kosher salt
  • Freshly ground black pepper
  • 1 large portobello mushroom, stem trimmed, sliced

For assembling:

  • Unsalted butter, for coating the baking dishes
  • 4 large eggs
  • 2 1/2 ounces mild feta cheese
  • 2 tablespoons heavy cream
Nutritional Information
  • Calories541
  • Fat43.8g
  • Saturated fat24.79g
  • Trans fat0.85g
  • Carbs16.64g
  • Fiber3.37g
  • Sugar4.66g
  • Protein23.06g
  • Cholesterol477.52mg
  • Sodium638.46mg
  • Nutritional Analysis per serving (2 servings) Powered by

This stylish and substantial baked eggs dish is a fine anchor for a civilized brunch, with champagne (leave the mimosas for another occasion), an impeccably dressed farmers’ market salad, and buttery toasted levain with homemade preserves.


To toast the breadcrumbs:
  1. 1
    Melt the butter in a skillet over medium heat.
  2. 2
    Add the garlic, breadcrumbs, thyme, and salt. Cook, stirring often, until nicely toasted, about 3 to 5 minutes. Transfer to a small bowl and set aside.

To cook the kale and portobello:

  1. 1
    Wipe the skillet clean and melt 1 tablespoon of the butter over medium heat. Add the garlic and kale, still wet from washing. Season with salt and pepper.
  2. 2
    Cover the pan and let the kale steam until wilted and soft, about 5 minutes, lifting the lid and turning the kale a couple of times while it cooks. Transfer the cooked kale to a plate and set aside.
  3. 3
    Wipe the skillet again and melt the remaining tablespoon of butter over medium heat. Add the sliced portobello and sauté until softened and just starting to turn golden brown, about 5 minutes.

To assemble and bake:

  1. 1
    Heat the oven to 350°F and arrange a rack in the middle. Coat 2 small oven dishes (8-ounce gratin dishes are ideal) with butter.
  2. 2
    Divide the cooked kale among the dishes. Distribute the portobello slices on top of the kale. Crack 2 eggs into each dish and crumble the cheese on top. Dribble 1 tablespoon of heavy cream over each dish and sprinkle with 2 or 3 tablespoons of the toasted breadcrumbs.
  3. 3
    Bake the eggs until set, about 10 to 12 minutes. Serve immediately.
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