Eggs Over Kale and Sweet Potato Grits

Jan 31, 2023

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.
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Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F.
  2. Coat 4 individual ramekins or soufflé dishes with 1 tsp vegetable oil.
  3. Make 3-4 slits in sweet potatoes; cook in microwave until just soft (5 to 10 minutes).
  4. When sweet potatoes are cool enough to handle, peel, cut into chunks, and puree in food processor or mash with a potato masher.
  5. Heat remaining vegetable oil in sauce pan, and sauté kale about 5 minutes.
  6. 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.
  7. Divide grits mixture evenly among 4 soufflé dishes (or place all in casserole dish).
  8. Make 4 depressions in the grits mixture with the back of a large spoon. Carefully break one egg into each hollow.
  9. 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