Crispy Kale Egg Cups
Crunchy like a kale chip on top with tender, just set yolks inside, these baked egg cups are a great way to start the morning. These are easily scalable if you are having people over for brunch; simply fill more or less muffin tins and bake.
Ingredients
1 bunch Local Roots kale
1 dozen Local Roots eggs
salt
olive oil
garlic powder
Directions
- Preheat the oven to 325 degrees Fahrenheit.
- Wash the kale, then shake dry. Using your hands (or a knife, if you prefer), remove the kale leaves from the stems, keeping the leaves as whole as possible.
- Prepare a muffin tin. In each well, add in 1 tsp olive oil and a sprinkle of salt and garlic powder.
- Draw each kale leaf through the olive oil and salt at the bottom of the muffin tin and then flip the leaf over and ensure both sides are well coated in oil and seasoning to prevent sticking.
- Arrange the leaves in a circle in each muffin well and pad the bottom of each well with one layer of kale leaf as well. This does not have to be perfect!
- Crack one egg into each muffin well and sprinkle with salt.
- Bake for 16-20 minutes, rotating the tray once halfway through the cook time. Toward the end of time, keep an eye on the eggs and pull them out of the oven when they have reached your desired consistency. They will continue to set as they cool, so remove them when they are just slightly less set than you prefer.
- Allow the egg cups to cool for 1-2 minutes, then use a spoon to gently remove them from the wells. The egg cups are delicious just as they are, but a drizzle of hot sauce or a sprinkle of sesame seeds are a great addition!
This recipe was created by Local Roots contributor Irena Huang / @irena__huang
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