Kale chips and eggs for breakfast? You know you want to.

This serves 2, so multiply or divide as required.

Preheat your oven to 375

Chop 4 cups of kale (or any more substantial greens – chard, collards, or cabbage should all work well).

Toss with 1 Tbsp olive oil and a pinch of salt.

1 cup chopped tomatoes or pre-roasted veggies (the cook time isn’t long enough to soften any veg more resilient than a tomato, so plan accordingly).

Throw the greens down in a bed on your pan and make a well for each egg. Crack those puppies in and dress the top with your other veggies.



Bake for 10 to 15 minutes, depending on how you like your eggs. I’ve noticed that the eggs towards the back of the oven cook fastest, so you might consider rotating the pan halfway through.

The yokes set faster in the oven, so even though they look just set here they’re actually almost totally cooked through.



Sprinkle with goat cheese (if that’s your jam) and chow down.

The whole thing comes together in about 25 minutes, including oven heating time, so it’s a fast way to make breakfast for a crowd.

And it looks pretty darn fancy to boot.