web analytics

Baked Eggs with Potatoes and Kale in a Cast Iron Skillet

This healthy and hearty skillet of baked eggs atop creamy Yukon gold potatoes, feta and intermittently crispy kale makes a great breakfast, brunch or dinner.

Baked Eggs Recipe with Potatoes and Kale in a Cast Iron Skillet | Umami Girl

I love this kind of meal. Lots of savory flavors. Textural elements in friendly competition. Whole foods enhanced just enough to coax out their best natural qualities. One pan. Oven only. The cooking time takes about an hour but is almost entirely hands-off, giving you a built-in window to grab a glass of wine or a cup of coffee and chat or read or conspire to save the republic. 

Baked Eggs Recipe with Potatoes and Kale in a Cast Iron Skillet | Umami Girl

It’s also serious comfort food. I’ve heard — I’ve HEARD — it’s good fuel for introvert activists. People calling Congress for the first time, who maybe need to be coaxed down from a little adrenaline spike at the end of the day 12 days in a row and counting. 

Baked Eggs Recipe with Potatoes and Kale in a Cast Iron Skillet | Umami Girl

Or maybe you’re just hungry? That’s cool too. At the end of the day, it’s what unites us all. Dig in.

Talk to you soon.

Carolyn xx

P.S. Affiliate links follow.

Baked Eggs with Potatoes and Kale in a Cast Iron Skillet

Preparation 2017-04-26T00:00:00+00:00 Cook Time 2017-04-26T00:00:00+00:00
Serves 1     adjust servings

A savory and satisfying one-pot breakfast, brunch or dinner.

Ingredients

  • 2 pounds Yukon gold potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 2 large garlic cloves, smashed
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 8 ounces lacinato kale
  • 3 ounces crumbled feta
  • 8 eggs
  • 1/2 cup chopped flat-leaf parsley

Instructions

  • Preheat oven to 400°F with a rack in the center. Cut potatoes into cubes of about 3/4-inch. Place in a 12-inch cast iron skillet. Toss with the olive oil, salt, a few good grinds of pepper, the garlic, rosemary and thyme. Roast for 30 minutes, stirring after 20.
  • Meanwhile, remove stems from kale and tear leaves into bite-sized pieces. After 30 minutes, stir kale into pan and roast 10 minutes more.
  • Remove rosemary and thyme sprigs. Sprinkle feta over skillet contents, then crack in eggs. Bake for about 15 minutes, checking after 10, until eggs are set to your liking.
  • Sprinkle with parsley and serve.
  • by

    Nutrition Facts
    Serving Size 100g
    Amount Per Serving As Served
    Calories 293 Calories from fat 173
    % Daily Value
    Total Fat 19 29%
    Saturated Fat 3 15%
    Carbohydrate 12 4%
    Dietary Fiber 5 20%
    Sugars 1
    Protein 5
    Sodium 6764 282%
    Cholesterol 9 3%

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories 2000 2500
    Total Fat Less than 65g 80g
    Sat Fat Less than 25g 80g
    Cholesterol Less than 300mg 300mg
    Sodium Less than 2,400mg 2,400mg
    Total Carbohydrate 300g 375g
    Dietary Fiber 25g 30g

    LIKE EGGS? TRY THESE RECIPES:

    WELCOME TO UMAMI GIRL!

    Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.

    Blue Apron Review + Coupon

    Healthy Comfort Food

    Instagram

    Menu