Categories: Main Dishes
Ingredients
- 4 cups organic kale, chopped and sauteed
- 4 whole eggs
- 1/2 cup almond milk (or of choice)
- 1/2 cup sweet onion, sliced
- 1/4 cup sun-dried tomatoes, diced
- 1/4 cup nutritional yeast
- 4 garlic cloves, minced
- 1 tablespoon dijon mustard
- 1 tablespoon of coconut oil
- dash of cayenne
- ground black pepper to taste
- sea salt to taste
- top with cheese of choice (cashew cheese, vegan cheese, dairy cheese, etc. optional)
Directions
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Preheat the oven to 350 degrees F.
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CHEEZE SAUCE //
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In a small saucepan bring the milk, nutritional yeast, mustard, pepper, sea salt, and 1 clove of garlic to a simmer.
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Take off heat after this cheeze mixture has reached a simmer.
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Set aside.
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CARAMELIZING ONIONS //
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In a large skillet, add coconut oil and sliced onions.
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Add sea salt and pepper.
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Cook this mixture, stirring occasionally on medium heat (the goal is to have soft and sweet onions)
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When onions start to caramelize, add in remaining 3 cloves of minced garlic.
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Add in the chopped kale and sun-dried tomatoes and cook until softened.
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ASSEMBLY //
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Pour the prepared CHEEZE mixture into the cast iron skillet (with the kale and onions)
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Crack open each egg over the sauteed mixture, one at a time.
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Transfer the same cast iron skillet (or oven safe skillet) into the oven to bake.
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Bake at 350 degrees F for 20 minutes or until the mixture is bubbly and golden brown just on the top (note: the less time baked, the more “runny” the yolk will be).
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Serve as 1 serving or share with 2 (you can easily double the recipe for more servings)
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Enjoy!