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baked eggs, kale, and potatoes in a cast iron skillet
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4.70 from 26 votes

Cast Iron Baked Eggs, Kale & Potatoes

This hearty, healthful skillet makes a savory and satisfying one-pan breakfast, brunch or dinner.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Breakfast and Brunch
Cuisine: American
Keyword: cast iron baked eggs, eggs and kale, kale potato egg bake
Calories: 398kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 2 pounds (900 grams) Yukon gold potatoes
  • 2 tablespoons (30 ml) olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • 1 bunch kale about ¾ pounds/(340 grams) total, before stripping
  • 8 garlic cloves chopped
  • ½ cup (120 ml) heavy cream
  • 4 ounces (114 grams) crumbled feta
  • 8 eggs

Instructions

  • Preheat oven to 400°F with a rack in the center.
  • Cut potatoes into small cubes of about ½-inch. Place in a 12-inch cast iron skillet.
  • Add the olive oil, salt, pepper, rosemary, and thyme. Mix well.
  • Roast for 30 minutes.
  • Meanwhile, remove stems from kale and tear leaves into bite-sized pieces.
  • After 30 minutes, carefully stir garlic, then kale, then cream into pan. The kale will make the skillet very full at first (especially if you're using a curly variety), but it will cook down substantially.
  • Roast 10 minutes more.
  • Stir feta into skillet contents.
  • Use your spoon to create eight small divots in the mixture. Crack an egg into each one.
  • Bake for about 15 minutes more, until eggs are set to your liking.

Notes

  1. You can use any kind of potatoes, but I love Yukon Golds for their perfect balance of creaminess and starchiness.
  2. Same goes for the kale. Use your favorite variety or whatever looks best at the market.
  3. If you have fresh rosemary and thyme, that's idea. If not, you can substitute a teaspoon each of the dried versions.
  4. I like to use a mild-tasting cow's milk feta in this recipe.
  5. Variations: You can substitute sweet potatoes for some or all of the potatoes, or use a mix of root vegetables (think turnips, parsnips, carrots, celeriac, and Jerusalem artichokes). You can use any long-cooking dark leafy greens (think collards, turnip, or mustard greens). And you're welcome to experiment with cheeses (think fresh goat cheese, extra-sharp cheddar, or parmesan).
  6. If you like, you can do everything except bake the eggs earlier in the day (or even a day or two before). Shortly before serving, reheat in a 400°F oven until completely hot and then add the eggs.
  7. Leftovers will keep in an airtight container in the fridge for a week.

Nutrition

Serving: 1 | Calories: 398kcal | Carbohydrates: 26g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Cholesterol: 401mg | Sodium: 689mg | Fiber: 3g | Sugar: 3g