46 Exotic Eggs over Kale and Sweet Potato Grits delicious and handy!

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Serve with lime wedges, coriander leaves and. Cutting them bigger is going to greatly increase the time it A little extra sprinkle of pepper on your egg and you're ready to dig in. Feel free to also drizzle some sriracha over your finished plate if you're into that.

Provide large sweet potato (orange flesh).
Prepare fresh kale (chopped).
Use vegetable oil (divided).
Use water.
You need to prepare non-fat milk.
Provide grits (quick cooking).
Prepare salt.
Prepare eggs.

Short Tips:

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

Whisk egg whites and eggs together in a bowl; add hot sauce and pepper. Spread the kale and sweet potatoes in an even layer in the prepared baking dish. 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.

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