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Gallery Crisp Kale Nests with Soft-Cooked Eggs Recipe Summary prep: 15 mins total: 55 mins Servings: 2
Ingredients Ingredient Checklist 1 small bunch Tuscan kale (also called cavolo nero), stems and center ribs discarded 1 1/2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper Finely grated zest of 1/2 lemon Red-pepper flakes 4 large eggs
Gallery Crisp Kale Nests with Soft-Cooked Eggs
Recipe Summary prep: 15 mins total: 55 mins Servings: 2
Gallery
Crisp Kale Nests with Soft-Cooked Eggs
Crisp Kale Nests with Soft-Cooked Eggs
Crisp Kale Nests with Soft-Cooked Eggs
Recipe Summary prep: 15 mins total: 55 mins Servings: 2
Recipe Summary
prep: 15 mins total: 55 mins
Servings: 2
prep: 15 mins
total: 55 mins
prep:
15 mins
total:
55 mins
Servings: 2
2
Ingredients
Ingredients
- 1 small bunch Tuscan kale (also called cavolo nero), stems and center ribs discarded 1 1/2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper Finely grated zest of 1/2 lemon Red-pepper flakes 4 large eggs
Directions
Preheat oven to 275 degrees. Cut kale lengthwise into strips about 3/4 inch wide. Toss with oil, 1/8 teaspoon salt, the lemon zest, and a pinch of red-pepper flakes, and spread onto a parchment-lined rimmed baking sheet. Bake until crisp, 35 to 40 minutes, stirring halfway through. Let kale cool. Divide between 2 bowls, and form each portion into a nest, leaving a hole in center.
Bring a medium pot of water to a rolling boil. Gently lower eggs into water, turn off heat, and cover. Let eggs sit 6 to 6 1/2 minutes, depending on how runny you like your yolks. Transfer eggs to a bowl of ice water, and let sit 30 seconds. Working carefully and quickly, peel eggs, and place in center of nests. Sprinkle with pepper and 1/8 teaspoon salt. Serve immediately.
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All Reviews for Crisp Kale Nests with Soft-Cooked Eggs
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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Most Helpful Most Positive Least Positive Newest