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Baked Eggs with Kale, Portobellos, and Feta
2 servings Easy
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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
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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. 1Melt the butter in a skillet over medium heat.
  2. 2Add 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. 1Wipe 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. 2Cover 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. 3Wipe 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. 1Heat 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. 2Divide 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. 3Bake the eggs until set, about 10 to 12 minutes. Serve immediately.
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