Herb Baked Eggs
with toast / apple, sweet potato, and kale salad

Name: Herb Baked Eggs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 2 Tbsp Cilantro, chopped; 1 Tbsp Parsley (opt), chopped; 1 Baguette, small, sliced; 4 Tbsp Butter; 8 Eggs; 1 Sweet potatoes, small, julienne; 1 Apples, any variety, julienne; 1 Tbsp Oil, cooking; 2 tsp Vinegar, balsamic; 2 tsp Lemon juice; 1 tsp Honey; 2 Tbsp Oil, olive; 5 oz Baby kale; 1/4 cup Almonds, slivered or sliced (sub peanuts)

Active: 35 Total: 40

Original GF Paleo Vegetarian

Baking eggs over a bed of garlic and herbs is a simple way to serve them that lets the flavors of the ingredients really shine. We like to keep the yolks slightly runny so we can dip toast in them. This recipe was reviewed as flavorful and fast when we introduced it in 2016, so we brought it back for this week of quick favorites.

Proteins

Eggs

Cuisines

American

Ingredients

Metric

Servings:

Herb Baked Eggs:

Garlic - 2 cloves , chopped
Cilantro - 2 Tbsp , chopped
Parsley (opt) - 1 Tbsp , chopped
Baguette, small - 1 , sliced
Butter - 4 Tbsp
Eggs - 8

Apple, Sweet Potato and Kale Salad:

Sweet potatoes, small - 1 , julienne
Apples, any variety - 1 , julienne
Oil, cooking - 1 Tbsp
Vinegar, balsamic - 2 tsp
Lemon juice - 2 tsp
Honey - 1 tsp
Oil, olive - 2 Tbsp
Baby kale - 5 oz
Almonds, slivered or sliced (sub peanuts) - 1/4 cup

Prep

Garlic / Cilantro / Parsley (if using) - Prep as directed and combine for garlic herb mixture. (Can be done up to 5 days ahead)
Sweet potatoes - Julienne sweet potatoes (video is for fruit, but slice sweet potatoes into small matchsticks as shown in the video). (Can be done up to 5 days ahead)
Apples - Julienne apples. If not using right away, toss with a bit of lemon juice (not in ingredients list) to prevent them from turning brown.
Baguette - Slice baguette.

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Make

Heat oven to 400F (204C).
Brush the inside of 4 ramekins (for 4 servings; adjust if customizing) with some cooking oil and place them on a sheet pan. (Note: Each ramekin should hold 2 eggs. If you prefer, you can also use a well-greased muffin tin and cook each egg in its own space in the tin.)
Divide butter between ramekins and transfer sheet pan to heated oven. Bake until butter is melted, 3 to 4 minutes.
Remove pan from oven and sprinkle garlic / herb mixture over melted butter. Crack eggs over garlic and herbs. Season the top of eggs with some salt and pepper.
Return pan to oven and continue baking until egg whites are set and yolks are still slightly runny, 8 to 10 minutes.
While eggs bake, heat an oven-safe skillet over medium-high heat. Add cooking oil and then sweet potato to heated oil with a pinch of salt. Saute until tender and golden brown, 3 to 4 minutes.
Whisk together balsamic vinegar, lemon juice, and honey. Add olive oil while whisking. Toss kale, apples, sweet potatoes, and almonds in dressing. Top the salad with some black pepper.
When eggs are nearly finished, add baguette slices to oven (place them on the sheet pan with eggs or directly on an oven rack) and cook until toasted.
Serve eggs with toast. Enjoy salad on the side!

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