June 22, 2012
Need more? Happy to oblige. You’ll find a recipe for these simply gorgeous Baked Egg and Kale Cups below. While the recipe offers pertinent details (they bake at 375 degrees) and other good-to-know tidbits (“sprinkle”—with grated Parmesan, salt and pepper—is an optional, but good move), you’ve already got the idea. Trust me—these are that easy.
What’s your go-to brunch recipe when you have company (or when you’re just feeling fancy)?
This has been my favorite make-ahead brunch menu forever. Now I’m torn, though. Strata or Baked Egg and Kale Cups? While you can’t completely assemble these “cups” the night before the way you can a strata, you can steam the kale ahead of time. That cuts prep down to 5-10 minutes on brunch day.
Actually, now that I think about it, if you’re not dead set on these being served “fresh out of the oven” you could make these the night before. Bake, cool, refrigerate overnight, and bring back to room temp before serving (they’ll still be delicious at room temp). If you do that, these officially have more “make-ahead” cred than a strata, the make-ahead-brunch gold standard.
Oh, and if we’re talking about making these completely ahead of time, then these would make an amazing afternoon snack or packed lunch! I serve hardboiled eggs as a snack and in the lunchbox all the time—these are an even prettier version with added kale. Yes!
I’m digging these big time.
You can see from the topmost photo that I also made these Baked Egg Cups with bacon. They are good, too (go figure!), but need to cook longer so that the bacon gets crispy. Just lettin’ you know.
Baked Egg and Kale Cups
(can be shared with kids 8+ mos)*
1-3 egg “cups” per serving depending on appetite and what else is being served
Olive or canola oil, for greasing pan
Kale (about 1 large leaf per serving)
Eggs (1 per “cup”)
Grated Parmesan, to taste
Salt and pepper, to taste
1. Heat oven to 375 degrees. Grease a muffin tin, place on a baking sheet, and set aside. Wash and trim kale; steam until bright green and just tender. (This can be done ahead of time.)
2. Line cups of prepped muffin tin with leaves of steamed kale making sure to cover as much of the muffin well as possible. Leave a little bit of kale sticking up above the surface of the muffin tin. You’ll need about 1 large leaf per “cup”; it’s okay to layer smaller leaves in one “cup.”
3. Crack one egg into each well of the muffin tin covering kale. Sprinkle eggs with Parmesan, salt and pepper. Bake for 17-25 minutes, until the egg yolk is set as you want it.
4. Remove muffin tray from oven and allow to cool for 5 minutes before carefully popping out the egg “cups.” Serve warm.
*Note: Eggs are considered a high allergen food. According to the latest AAP guidelines, there is no benefit to holding off on high allergen foods beyond 4- to 6-months-old. If you’re taking a conservative approach to food introductions, you may consider holding off on egg whites until 12+ months (you can serve yolks starting at 4 to 6 months). Otherwise, so long as you introduce eggs carefully, it is safe to share these with any eater 8+ months already managing soft finger foods.