Ingredients
- 2 Eggs
- 2 Large Handfuls Of Kale
- 20g (Approx) Of Feta
- Coconut Oil (Just A Tiny Bit)
This is hardly even a recipe its so simple- the photos are completely self explanatory! Baked eggs are so delicious and versatile, you can add in anything you want from spinach, bacon, chorizo, different vegetables, different sauces etc but this combo is a favourite of mine at the moment.
Instructions
Step 1
Get all your ingredients out and give the kale and feta a good chop.
Step 2
Start by adding a little bit of coconut oil to the bottom of each of the ramekins. If you’re adding a salsa or other kind of sauce add that in now too! Than start layering your ingredients until the ramekins are almost full. I did kale, feta, kale, feta etc. and added a few drops of Tobasco each time.
Step 3
Than start layering your ingredients until the ramekins are almost full. I did kale, feta, kale, feta etc. and added a few drops of Tobasco each time.
Step 4
Then crack an egg into each ramekin right on top of the kale.
Step 5
Bake at 180’C for 10-15 minutes depending on your oven and how you like your eggs.
Step 6
Serve hot out of the oven on their own or with wholegrain toast, and in my case, more Tobasco! This recipe is Gluten Free & Paleo.Serve hot out of the oven on their own or with wholegrain toast, and in my case, more Tobasco! This recipe is Gluten Free & Paleo.
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