Baked Eggs with Kale, Portobellos, and Feta Recipe

Name: Baked Eggs with Kale, Portobellos, and Feta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; Unsalted butter, for coating the baking dishes; 4 large eggs; 2 1/2 ounces mild feta cheese; 2 tablespoons heavy cream

Servings: persons

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
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
Unsalted butter, for coating the baking dishes
4 large eggs
2 1/2 ounces mild feta cheese
2 tablespoons heavy cream

1
Melt the butter in a skillet over medium heat.
2
Add the garlic, breadcrumbs, thyme, and salt.
3
Cook, stirring often, until nicely toasted, about 3 to 5 minutes.
4
Transfer to a small bowl and set aside.
5
Wipe the skillet clean and melt 1 tablespoon of the butter over medium heat.
6
Add the garlic and kale, still wet from washing.
7
Season with salt and pepper.
8
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.
9
Transfer the cooked kale to a plate and set aside.
10
Wipe the skillet again and melt the remaining tablespoon of butter over medium heat.
11
Add the sliced portobello and saute until softened and just starting to turn golden brown, about 5 minutes.
12
Heat the oven to 350 degrees F and arrange a rack in the middle.
13
Coat 2 small oven dishes (8-ounce gratin dishes are ideal) with butter.
14
Divide the cooked kale among the dishes.
15
Distribute the portobello slices on top of the kale.
16
Crack 2 eggs into each dish and crumble the cheese on top.
17
Dribble 1 tablespoon of heavy cream over each dish and sprinkle with 2 or 3 tablespoons of the toasted breadcrumbs.
18
Bake the eggs until set, about 10 to 12 minutes.
19
Serve immediately.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Baked Eggs with Kale, Portobellos, and Feta Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!