CRISP KALE NESTS WITH SOFT-COOKED EGGS
Eggs aren't just for breakfast: This dish makes a great meatless dinner. Serve over brown rice for a more substantial meal.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees. Cut kale lengthwise into strips about 3/4 inch wide. Toss with oil, 1/8 teaspoon salt, the lemon zest, and a pinch of red-pepper flakes, and spread onto a parchment-lined rimmed baking sheet. Bake until crisp, 35 to 40 minutes, stirring halfway through. Let kale cool. Divide between 2 bowls, and form each portion into a nest, leaving a hole in center.
- Bring a medium pot of water to a rolling boil. Gently lower eggs into water, turn off heat, and cover. Let eggs sit 6 to 6 1/2 minutes, depending on how runny you like your yolks. Transfer eggs to a bowl of ice water, and let sit 30 seconds. Working carefully and quickly, peel eggs, and place in center of nests. Sprinkle with pepper and 1/8 teaspoon salt. Serve immediately.
Nutrition Facts : Calories 352 g, Cholesterol 423 g, Fat 22 g, Fiber 6 g, Protein 20 g, SaturatedFat 5 g, Sodium 378 g
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