Kale and Egg Cups

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Kale

  Scotch, raw

  6 oz or 170g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 375 degrees F and grease a muffin tin with olive oil. Set aside.
2. In a large pot, bring approximately 4 cups of water to a boil. Add the kale leaves and cook for about 1 minute. Have a large bowl of ice water standing by.
3. When the Kale leaves have turned bright green and soft, remove from boiling water and immerse the leaves in the cold water to stop the cooking process.
4. Remove the cooled leaves from the ice water and pat dry with a paper towel. Line each cup of the muffin tin with a large kale leaf (trimming the edges if necessary).
5. Into each kale-lined cup, crack one egg. Sprinkle each with salt and pepper and bake for 20 minutes or until the egg is set.
6. Remove each egg cup from the muffin tin and serve warm.

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