Recently I had a similar type of kale salad with baked eggs on top at a restaurant in New York City. It was delicious and today I decided to recreate it from my own kitchen for a tasty lunch. I was very happy with how it turned out.
I also placed some chopped kale on a baking sheet, tossed it after spraying with a little olive oil cooking spray and sea salt and baked for about 10 minutes at 300 degrees. I took Rosalie's advice and removed it sprinkled with some Parmesan cheese and returned to the oven for a few minutes. Delish!!
In case you aren't familiar with marcona almonds which I used in the kale and egg recipe, I highly recommend you try them. They are rounder, softer and a little sweet. They come from Spain. I store mine in the freezer to keep them fresher longer. Nuts have natural oils and they can go rancid if left in the cupboard too long. I put all my nuts in the freezer and just remove what I need when I need it. They don't turn mushy or get wet and will last forever. Well maybe not that long, but I have had some in there for quite some time.
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| Kale before its massage |
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| A much more relaxed kale after it's massage! |
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| Baked eggs over kale. |
Extra virgin olive oil ½ - 1 Tbs*
Fresh lemon juice 1 tsp*
Sea salt
Balsamic Vinegar 1 tsp*
Kale, washed and cut into pieces 6 cups
Cheddar cheese grated 2-3 tbs
Parmesan or Pecorino cheese shredded 1 tsp
Marcona almonds chopped 2 -3 tbs
Eggs 2
*Amounts are approximate. Alter to your own taste
Preheat oven to 325 degrees.
Spray a small oval dish with cooking spray.
Break eggs carefully into dish.
Sprinkle with about a Tbs of milk or cream to prevent eggs
from drying out. Do not stir.
Bake for 10-14 minutes depending on how done you like your
eggs.
Place kale in a large bowl and sprinkle with lemon juice,
salt and olive oil.
Vigorously massage the kale until it softens and decreases
in volume.
Add the balsamic vinegar and toss.
Add the marcona almonds and shredded cheddar cheese and toss
together.
Spread on large plate, top with baked eggs and sprinkle with
grated cheese.
Thought for the day: "There are two types of people; those who eat kale and those who should." Bo Muller-Moore
