Eggs over Kale and Sweet Potato Grits
Eggs over Kale and Sweet Potato Grits

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, eggs over kale and sweet potato grits. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

When cool enough to handle, peel, cut into chunks, and purée in food processor. Remove from heat; stir in sautéed kale. Place the kale on top, add a splash of water and cover Crumble the feta over the hash, top with the eggs.

Eggs over Kale and Sweet Potato Grits is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Eggs over Kale and Sweet Potato Grits is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have eggs over kale and sweet potato grits using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Eggs over Kale and Sweet Potato Grits:
  1. Get 1 large sweet potato (orange flesh)
  2. Get 2 cups fresh kale (chopped)
  3. Get 1 tablespoon vegetable oil (divided)
  4. Prepare 1 1/2 cups water
  5. Take 1 cup non-fat milk
  6. Take 3/4 cups grits (quick cooking)
  7. Take 1/4 teaspoon salt
  8. Make ready 4 eggs

Store leftovers in an airtight container in the fridge. Transfer egg mixture to serving plates and top Sweet Potato & Kale Scrambled Eggs Haiku: "These eggs were okay. Really needed the salsa (or at least some salt." I made this recipe as. Spread the kale and sweet potatoes in an even layer in the prepared baking dish.

Steps to make Eggs over Kale and Sweet Potato Grits:
  1. Preheat oven to 350°F.
  2. Coat 4 individual soufflé dishes with 1 tsp vegetable oil.
  3. Make 3-4 slits in sweet potatoes; cook in microwave until just soft.
  4. When sweet potatoes are cool enough to handle, peel, cut into chunks, and puree in food processor.
  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.

Pour the egg mixture over the vegetables. This sweet and savory Kale & Sweet Potato Hash With Baked Eggs is a high-protein gluten free meal that is full of robust flavor delicious comfortness. Crack the eggs over the sweet potato and kale, sprinkle the chili powder and cumin over the whole skillet and cover the skillet with a lid. Place the egg on the top and serve tomato slices on the side. Top with freshly ground black pepper or hot Pre-chopped kale reduces your time spent in the kitchen.

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