Low-Carb Baked Eggs and Greens

low carb baked eggs and greens
Rachael Hartley, RD, LD, CDE
Total Time 40 min
Prep 10 min, Cook 30 min
Yield 4

Dark green leafies, as I like to call them, rule the vegetable kingdom. Packed with antioxidants, vitamins, and minerals, kale and collards are two of the most nutrient dense vegetables you can eat. Enjoy them for breakfast with this simple recipe for baked eggs and greens.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 cups collard greens, thicks stems trimmed and shredded into thin ribbons
  • 4 cups kale, thick stems trimmed and shredded into ribbons
  • 2 garlic cloves, peeled and minced
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon honey
  • 4 eggs

Preparation

  1. Preheat oven to 350 degrees.

  2. Heat olive oil in a large ovenproof skillet on moderate heat. When oil is hot, add collard greens and kale. Cook until starting to wilt. Add garlic, red pepper flakes, and salt. Continue to cook, tossing with tongs occasionally, until greens are wilted and tender, about 10 to 15 minutes.

  3. Drizzle vinegar and honey over the greens and toss to coat.

  4. Using tongs, arrange greens so there are four wells. Crack an egg into each one. Place in the oven and bake about 15 minutes until egg whites are set and yolks are mostly runny. Sprinkle with pepper and serve.

    Ingredient Variations and Substitutions

    This dish is best with heartier leafy green vegetables, which hold up better in the oven, but feel free to swap in any green leafy vegetable you enjoy. I think it would be fun to grab a few different types of seasonal greens from the farmers market and mix them all together! Just be sure to adjust the cooking time, as more tender greens like spinach, chard, and arugula take less time to wilt.

    Throw in some more vegetables if you like! This recipe is especially tasty with meaty mushrooms, or add onions and leeks for more flavor. You could also sprinkle this with crumbled goat, feta, or parmesan cheese before placing it in the oven.

    Cooking and Serving Tips

    Normally, hearty greens like kale and collards take a long time to cook, but cutting them into thin ribbons helps them get tender and wilted in no time. Lay the leaves out flat and cut away the thick stem with a paring knife.

    Pile the leaves on top of each other, roll them up, then cut into thin ribbons. Give the greens a quick rinse under water to remove dirt, but don’t worry about drying them off completely. The little bit of water stuck to the greens helps them braise in the pan and get tender.

    If you like your yolks runny, keep a close eye on them while they’re cooking in the oven.

    You may want to check on the eggs around the 10 minute mark. If you prefer your yolks cooked through, let them cook a little longer than 15 minutes, closer to 17 to 20 minutes total.

    To enjoy this dish as a weekday breakfast, prep the greens in advance and keep refrigerated until ready to eat. Then scoop out some greens into a ramekin or individual baking dish, top with a cracked egg and bake while you continue to get ready.

    I love to enjoy this dish with a bit of crusty bread to soak up the runny yolk. You could also serve the greens and eggs on top of a slice of whole grain toast. It’s also delicious drizzled (or doused!) in hot sauce.

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