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Baked eggs with tomato and kale

  • Servings 2
  • Preparation time 5 minutes
  • Cooking time 15 minutes
  • Difficulty Easy

Baked eggs with tomato and kale

  • Servings 2
  • Preparation time 5 minutes
  • Cooking time 15 minutes
  • Difficulty Easy

These baked eggs look impressive, but are super easy to make. This is a great recipe to have on-hand when you want a filling breakfast or brunch and as you may have read before, I’m a big fan of kale.

FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1

Preheat the oven to 180C

2

Coat 2 oven-proof ramekins with olive oil. Place some tomato and kale in the bottom of each ramekin.

3

Break 2 eggs into each ramekin (Note: if using smaller ramekins use 1 egg).

4

Place ramekins on a baking tray and bake for 10 to 15 minutes until the eggs are just set. While the eggs are in the oven fry the bacon in olive oil.

5

When the eggs are ready season them with salt and pepper. Serve with sourdough and bacon.

6

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Ingredients

4 eggs

1 tomato, sliced

1 small handful of kale, blanched and chopped

2 slices of sourdough or gluten-free bread

6 slices of bacon (optional)

1 tablespoon of olive oil

Barry McBride

MSc, Clinical Development Associate

  • Added 6 August 2021

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