Greens and Eggs and Ham

Molly Gilbert, Photo by Anastassios Mentis

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Ingredients


Makes 6 servings

OLIVE OIL COOKING SPRAY

1 7-OUNCE BONELESS HAM STEAK, CUT INTO 1⁄2 INCH CUBES (OPTIONAL)

4 CUPS PACKED CHOPPED KALE

1 TABLESPOON EXTRA VIRGIN OLIVE OIL KOSHER SALT

8 LARGE EGGS

1⁄2 CUP CRUMBLED FETA CHEESE

FRESHLY GROUND BLACK PEPPER

This clever take on the Dr. Seuss classic makes for a healthy main dish that’s easy to prepare for a crowd.

Recipe reprinted courtesy of Workman Publishing. Molly Gilbert’s book Sheet Pan Suppers ($16, Workman) includes these and more than 100 other delicious dishes—all made on a sheet pan! 

Directions

1. Preheat the oven to 375°F with a rack in the center position. Grease a sheet pan with cooking spray.

2. Spread out the ham on the prepared pan and bake, using a spatula to mix and turn the ham occasionally, until lightly browned, 10 to 12 minutes.

3. Transfer the ham to a plate with a spatula or slotted spoon. Do not wipe up any grease from the bottom of the pan.

4. Place the kale on the sheet pan, drizzle with the olive oil, sprinkle with 1⁄2 teaspoon salt, and toss to coat. Spread out the kale in an even layer. Bake for 5 minutes.

5. Remove the pan from the oven, but leave the oven on. Use a wooden spoon to make a recess in the kale to accommodate each egg. Crack an egg into each recess. Sprinkle the feta, reserved ham cubes, salt, and pepper on top.

6. Return the pan to the oven. Bake the eggs until the whites are set but the yolks are still runny, 10 to 15 minutes. Serve immediately.

Per Serving:


Calories: 158

Carbohydrates: 5 g

Fat: 13 g

Protein: 18 g

Fiber: 1 g

Active Time:

20

Total Time:

35 Min