Baked Eggs With Kale And Prosciutto

SERVES 4 • SUPERFOODS: Eggs, Kale, Parmesan

Want to impress a guest (or simply wow yourself)? Crispy kale and savory prosciutto elevate an otherwise everyday bacon-and-egg breakfast to gourmet status. Clean your plate and you’ll take in more than a full day’s worth of vitamin C, which helps your body burn fat for fuel.

  • Olive oil cooking spray
  • 4 cups chopped kale
  • ½ cup grated Parmesan
  • 4 eggs
  • 2 slices (1 ounce) prosciutto, excess fat removed
  • 4 slices whole-grain bread, toasted
  • ½ teaspoon freshly ground black pepper

Heat the oven to 400°F. On the stovetop, heat a large oven-safe skillet over high heat. Remove from the heat, coat with cooking spray, and return to the heat. Add the kale and cook 1 minute, turning often. Sprinkle the Parmesan over the kale and place the skillet in the oven.

Heat a second large oven-safe skillet over high heat. Remove from the heat, coat with cooking spray, and return to the heat. Crack the eggs gently into the skillet, sunny-side up, and cook for about 30 seconds, until the edges of the eggs start to cook. Carefully move the eggs aside and add the prosciutto to the skillet. Slide the skillet into the oven next to the kale-filled skillet.

Bake 3 to 4 minutes, until the kale and prosciutto are crispy and the white of the egg is cooked through. Remove both skillets from the oven. Place the toast on plates and top the four slices with ½ slice of prosciutto, 1 cup of kale, and 1 egg. Sprinkle with pepper and serve.