Rustic baked eggs with kale, cherry tomatoes, fresh herbs, and parmesan cheese is a nutrient-dense, healthful breakfast. This recipe comes to you from Laurie McNamara’s cookbook, Simply Scratch!
Heyo! How was your weekend?
If you’ve been following along my Healthy Vegetarian Meal Plan posts you know I ran a trail half marathon on Saturday, for which I was deliciously ill-prepared. I hadn’t done much of anything to train for it except attend hot pilates classes, but somehow, I ended up finishing 3rd out of the women and 25th overall (the power of heat-infused high intensity interval training is real, my friends!), which believe you me, was utterly shocking.
Will you kill me with fire if I attribute my success to HIIT and a high-fat, low-carb diet? That’s my story, and I’m sticking to it! And guess what I ate for my pre half marathon breakfast? These baked eggs you see right here with a side of Banana Walnut Waffles.
Which brings me to my next point!: This recipe for Tomato, Kale & Parmesan Baked Eggs was adapted from Laurie McNamara’s cookbook, Simply Scratch 120 Wholesome Homemade Recipes Made Easy, and I’m so excited to tell you all about it! I gave you a sneak peak on my Instagram story last week, but lettuce take a deeper look.
It’s such an honor to bring you this review, as Laurie’s blog was one of the first blogs I started following five years ago. I have always admired her diligence and attention-to-detail in each and every one of her recipes all these years. On her blog, Laurie breaks everything down to the basics and provides photographs for each step in each recipe. Her commitment to making cooking approachable and easy is a breath of fresh air. She brings her from-scratch approach into her cookbook, where everything is whole food based.
Simply Scratch is just beautifully composed. Filled with a mixture of both classic and familiar and unique recipes, everything is wholesome and healthful. …And Laurie’s photographs are stunning! The book is perfect for practical yet completely mouth-watering meals. In addition to delicious recipes, Laurie includes resources in her book to keep your home operating from scratch, and provides a whole chapter on cooking basics for the newbie home cook, including information on how to roast vegetables, hard boil eggs, toast nuts, cooking with dried beans, etc. etc.
There’s a chapter on preparing your basic essentials, like condiments, pantry items, sauces, dressings, dips, etc. from scratch, so that you no longer need to purchase these overly processed counterparts from the store. Do you love the idea of making your own spice blends, Ketchup, or salad dressing? Laurie’s got you covered. For someone like me who shudders at the thought of store-bought mayo, this section is mega!
Quick note to my gluten-free friends, this cookbook is not gluten-free, but in this day in age when there are so many gluten-free all-purpose flours out there on the market, you can easily make the necessary substitutions without any issue.
In addition, you’ll find chapters on Breakfast & Brunch, Soups, Salads, & Sandwiches, Sides, Mains, and Desserts. Other recipes I’m anxious to try include:
- Vegetarian Polenta Skillet
- Apricot & Toasted Almond Muesli
- Southwest Chicken Chili
- Greek Lamb Pita Pockets
- Parsnip Fries
- Twice Baked Sweet Potatoes
- Baked Beans
- Curried Cauliflower with Golden Raisins & Pistachios
- Blackberry Glazed Salmon
- Cottage Pie
- Beer-Braised Lamb Shanks
I mean…the list goes on and on, and we haven’t even discussed desserts.
So! It took me a bit to decide which recipe to share with you all, but I was so fiercely drawn the the baked eggs that I just had to whip them up. I changed a couple of things from Laurie’s recipe only because of what I had on hand – I used kale instead of spinach, ghee instead of butter, and I used a cast iron skillet instead of small individual casserole dishes to prepare the recipe. Laurie makes hers individually-portioned (which is adorable and ingenious), but I went the big batch route simply because I haven’t acquired small casserole dishes/ramekins yet. Laurie’s recipe calls for 1 clove of garlic, which I omitted because I recently discovered I’m very sensitive to garlic, but if you’re not, you can definitely add the garlic! I also went a little liberal on the extra parmesan when it came time to consume these beauties.
This recipe is definitely one I’d make over and over, especially for house guests. It’s super rustic and loaded with flavor from the tomatoes and parmesan. AND it only requires a few ingredients! Bonus: From start-to-finish, this recipe only took me under 30 minutes to make!
- cooking spray or olive oil
- 1/4 cup freshly grated parmesan cheese
- 2 teaspoons flat leaf parsley, finely minced
- 1/2 teaspoon fresh thyme leaves, finely minced
- 3 tablespoon ghee, or butter
- 4 cups kale leaves, loosely packed, chopped
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon red pepper flakes
- 8 large eggs, at room temperature
- buttered toast for serving
- Preheat the oven to 375 degrees F. Spray a 10-inch cast iron skillet with olive oil or cooking spray. (Note: you can also use four shallow oval baking dishes if you'd like to prepare individual portions)
- In a small bowl, combine the parmesan, parsley, and thyme. Set aside.
- Transfer the chopped kale and the cherry tomatoes to the prepared skillet. In a small saucepan, melt the ghee (or butter), and pour it over the kale and tomatoes. Stir well until everything is well-coated.
- Carefully crack the eggs over the veggies (note: the kale will be poking up but will cook down throughout the baking process). If you're using four baking dishes, crack two eggs into each dish and place dishes on a baking sheet.
- Sprinkle with the herb/Parmesan cheese mixture and place on the center rack of the preheated oven. Bake 12 to 15 minutes, until the egg whites are opaque and the yolks are cooked to your preference. Rotate the skillet (or baking dishes) halfway through baking to ensure even cooking.
- Serve with buttered toast of choice.
Recipe re-published with permission from Laurie McNamara
Nutrition InformationYield 3 Serving Size 1 g
Amount Per Serving Unsaturated Fat 0g