COOKING NOTES FOR THE KALE & EGG BAKE
Using dark vs. light baking sheets: Because darker colored baking sheets heat up faster, the eggs will cook a lot faster. It took me 6 minutes to cook the eggs in the dark baking sheet you see in the photos. If you use a lighter baking sheet, you may need to add a few minutes to the cooking time.Grease the baking sheet: The eggs will stick to your baking sheet once they’re cooked, so be sure to grease your baking sheet pretty generously. Even if you’re using a non-stick sheet, make sure to brush or spray oil on there. You don’t want to spend 10 minutes scrubbing egg whites from the pan like I did.For crunchier kale: If you want the roasted kale to be more like chips, bake the kale on the baking sheet for 4 to 5 minutes first before adding the eggs.Substitutions: Instead of sun-dried tomatoes and goat cheese, you can top the kale and egg bake with parmesan cheese, olives or feta! Also, you can substitute the kale for swiss chard leaves. The texture will be different than kale, but it’ll still taste good.The perfect sunny-side up eggs: If you want your eggs to like like the ones in my photos, separate the egg whites from the yolks when you crack the egg. Make sure the egg whites go inside the hole first. Then, gently lay the yolk on top of the whites.
