Eggs over Kale and Sweet Potato Grits
A modern twist on a Southern classic, this baked breakfast dish features eggs and grits with sweet potatoes and kale.
Ingredients
- 1 sweet potato large, orange fleshed
- 2 cups kale fresh, chopped
- 1 tablespoon vegetable oil divided
- 1 1/2 cups water
- 1 cup non-fat milk
- 3/4 cup grits quick-cooking
- 1/4 teaspoon salt
- 4 eggs
Instructions
- Preheat oven to 350°F.
- Coat 4 individual ramekins or soufflé dishes with 1 tsp vegetable oil.
- Make 3-4 slits in sweet potatoes; cook in microwave until just soft (5 to 10 minutes).
- When sweet potatoes are cool enough to handle, peel, cut into chunks, and puree in food processor or mash with a potato masher.
- Heat remaining vegetable oil in sauce pan, and sauté kale about 5 minutes.
- In a medium sauce pan, boil water and milk, add grits and sweet potatoes; cook for 5 minutes. Remove from heat; stir in sautéed kale.
- Divide grits mixture evenly among 4 soufflé dishes (or place all in casserole dish).
- Make 4 depressions in the grits mixture with the back of a large spoon. Carefully break one egg into each hollow.
- Bake uncovered for 30 minutes until eggs are cooked. Let cool 10 minutes before serving.
Notes
Serving Suggestion: Serve with an 8 oz glass of 100% grapefruit juice. Save time in the morning by preparing this dish ahead of time.
Nutrition information: Serving: 1/4 recipe | Calories: 280kcal | Carbohydrates: 38g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Cholesterol: 185mg | Sodium: 410mg | Potassium: 579mg | Fiber: 4g | Sugar: 7g | Vitamin D: 1mcg | Vitamin A: (data not available) | Vitamin C: (data not available) | Calcium: 150mg | Iron: 3mg
Source: MyPlate.gov