Baked Eggs In Garlicky Collard Greens and Sweet Potatoes by
Prep night before:
- Roast sweet potato
Website for detailed pictures of each step: http://www.buzzfeed.com/christinebyrne/2015-clean-eating-day-8#.civJLRvqa
1 teaspoon olive oil
3 cloves garlic, thinly sliced
1 bunch collard greens, stems removed, leaves thinly sliced in ¼-inch ribbons
sprinkle of paprika
½ a roasted sweet potato, wedges cut into 1-inch pieces
2 large eggs*
⅛ teaspoon kosher salt
freshly ground pepper
teaspoon olive oil
cloves garlic, thinly sliced
bunch collard greens, stems removed, leaves thinly sliced in ¼-inch ribbons
1. Preheat the oven to 200°C.
2. Heat olive oil in a medium skillet over medium heat, then add the sliced garlic, sliced collard greens, and paprika.
3. Cook, stirring often, until the collard greens are bright green and slightly tender, about 2 minutes.
4.Add the sweet potatoes and spread the vegetables to cover the bottom of the pan, creating small nests for the eggs, then crack the eggs on top of the vegetables.
5. Season with salt and pepper.
6.Bake in the preheated oven until the whites are set but the yolks are still runny, 8-10 minutes. Eat immediately while it’s warm.
Nutrition Information (per serving):
|| 14.4 g
|| 3.9 g
|| 372 mg
|| 368 mg
|| 7.1 g
|| 13.2 g
|| 18.2 g