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.
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.
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.
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.
P.S. Affiliate links follow.
Baked Eggs with Potatoes and Kale in a Cast Iron Skillet
A savory and satisfying one-pot breakfast, brunch or dinner.
- 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
LIKE EGGS? TRY THESE RECIPES: