Here's our 2nd recipe with our DJ friend (and fabulous chef) So Super Sam; a delicious brunch-worthy batch of Kale Baked Eggs. Whip these up on a Saturday or Sunday morning and you'll surely be the center of attention.
- 1 leek, cleaned & chopped - 1 bunch of scallions, chopped - 1 bunch of lacinto kale, chopped - 2 tbsp butter, separated - 1 lemon - 4 eggs - 2/3 cup plain greek yogurt - 2 garlic cloves - 1 tsp fresh oregano - chili powder, salt and pepper
1. In a saute pan, melt 1 tbsp of butter of medium heat 2. Add leeks, scallions and kale then top with juice of 1 lemon & salt 3. Let the ingredients wilt 4. Transfer to a 10" cast iron skillet 5. Create 4 indents - off heat, crack eggs carefully into indents 6. Bake for 10-15 minutes at 375 until the eggs are set 7. _Make garlic infused yogurt topping_: In a small bowl, add greek yogurt, garlic cloves & salt. Let sit for 20 minutes to let garlic infuse. 8. _Make butter sauce_: In a small saucepan over medium-low heat, melt 1 tbsp butter and add chili powder & salt (to taste). When butter is browned, add 1 tsp fresh oregano. Cook for 30 more seconds. 9. Top baked eggs with garlic-infused yogurt & spiced butter 10. ENJOY! Follow So Super Sam: