Wednesday, August 17, 2011


Day 2 with the leftover kale: 

I love to make an occasional egg, a rare treat,  for breakfast.  A few yrs. ago the New York Times featured the basic no-fail BAKED EGG.  Your imagination can take this recipe in many ethnic directions. 

mixture assembled in ramekins, ready to bake
a great company dish, ready to bake in quantity and very versatile

Preheat oven to 425 degrees.

Prepare the ramekins by spraying with PAM.
Any variety of ingredients can be layered and topped with an egg and then baked.
This morning I prepared the following:

bite-size cooked kale
top with salsa
sprinkle on Vegan Parm
break an egg on top
season with pepper

Set the ramekins on a cookie sheet for easier handling.  Bake for 15 minutes.

turn these out on the plate to serve

Variations:  crumbled vegan sausage, cheddar cheese, cooked spinach, green chilies, biscuit bottom, broccoli (really any leftover vegetable, meat, cheese / all topped with the egg)  

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