A quick update, Lorrell and I have been doing the BuzzFeed Clean Eating Challenge for the last 11 days. I’ve lost 10 pounds and am on the precipice of breaking 200 for the first time in 20 years. I’ll be sharing some of the better ideas from time to time. On Sunday we had a breakfast dish of Baked Eggs in Garlicky Collard Greens and Sweet Potatoes. This not a dish I would have every cooked before, but it is one that we will cook again to create some variety in our breakfast routine.
Here is the recipe as adapted from BuzzFeed
2 teaspoons olive oil
6 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 cut into 1-inch pieces
4 large eggs
1/4 teaspoon kosher salt
freshly ground pepper
Heat olive oil in a medium skillet over medium heat, then add the sliced garlic, sliced collard greens, and paprika. Cook, stirring often, until the collard greens are bright green and slightly tender, about 2 minutes. 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. Season with salt and pepper.
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.
The dish turned out to be very good. I’d never been one for collard greens before, but I now know that is because of unfamiliarity not taste. They held up very well in this dish, whereas I did a similar dish with spinach and it didn’t hold up nearly as well. The eggs were overcooked slightly, an easy fix as I went the whole 10 minutes and I should have stopped at 8. All in all, this dish will be added to our breakfast rotation, and will be a good one to eat when looking to keep breakfast light ahead of a heavy eating and drinking day.