Serves 4
182 cal · 65 min
Eggs over Kale and Sweet Potato Grits
Recipe GLPR21d26f777990ca
A nourishing breakfast dish featuring creamy sweet potato grits infused with sautéed kale, topped with baked eggs. Each serving arrives in its own individual vessel, making for an elegant morning meal that combines wholesome grains, leafy greens, and protein. The eggs bake until just set, their yolks remaining tender to mingle with the smooth, slightly sweet grain base underneath.
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Ingredients
1 large sweet potato with orange flesh
2 cups fresh kale, chopped
1 tablespoon vegetable oil, divided
1 1/2 cups water
1 cup non-fat milk
3/4 cup quick-cooking grits
1/4 teaspoon salt
4 large eggs
Directions
Preheat your oven to 350 °F. Lightly brush four individual soufflé dishes or ramekins with 1 teaspoon of the vegetable oil, coating the bottom and sides evenly.
Pierce the sweet potato several times with a fork. Place on a microwave-safe plate and microwave on high for 8–10 minutes, turning halfway through, until the flesh is very tender when tested with a fork.
Allow the sweet potato to cool until you can handle it comfortably. Peel away the skin and cut the flesh into rough chunks. Transfer to a food processor and purée until completely smooth.
Heat the remaining 2 teaspoons of vegetable oil in a medium saucepan over medium heat. Add the chopped kale and sauté, stirring often, until the leaves are tender and beginning to wilt, about 5 minutes.
In a medium saucepan, bring the water and milk to a boil over medium-high heat. Slowly whisk in the grits, stirring constantly to avoid lumps. Add the puréed sweet potato and salt, then continue cooking, stirring frequently, for 5 minutes until the mixture thickens.
Remove the grits mixture from heat. Fold in the sautéed kale until evenly distributed throughout.
Divide the warm grits and kale mixture evenly among the four prepared soufflé dishes, filling each about three-quarters full.
Using the back of a large spoon, gently press down on each portion of grits to create four shallow depressions—one in the center of each dish—without disturbing the base layer.
Carefully crack one egg into each hollow, being careful not to break the yolk.
Place the filled soufflé dishes on a baking sheet. Bake uncovered in the preheated 350 °F oven for 30 minutes, until the egg whites are set and opaque but the yolks remain soft (internal temperature of egg whites should reach 160 °F for food safety).
Remove from the oven and let rest for 10 minutes before serving. The residual heat will continue to gently cook the eggs. Serve warm.
