Eggs over Kale and Sweet Potato Grits
This recipe is hearty and nutritious and could be served as a savory breakfast or a filling lunch/dinner. This would also be an easy recipe to make in large batches and freeze for later use.
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Serves4 (1 cup each)
SWAP ScoreWhat's this?
Ingredients
- 1 large sweet potato
- 2 cups kale, stems removed, chopped
- 1 tablespoon vegetable oil, divided
- 1 1/2 cups water
- 1 cup milk, fat free
- 3/4 cup grits, quick cooking
- 1/4 teaspoon salt
- 4 eggs
Directions
- Preheat oven to 350°F.
- Coat a casserole dish with 1 tsp vegetable oil.
- Make 3-4 slits in sweet potatoes; cook in microwave until just soft, about 6-8 minutes.
- When sweet potatoes are cool enough to handle,scoop inside part into a food processor and puree.
- Heat remaining vegetable oil in saucepan, and sauté kale about 5 minutes.
- In a medium saucepan, boil water and milk, add grits and sweet potatoes; cook for 5 minutes. Remove from heat; stir in sautéed kale.
- Place mixture in baking dish. Make 4 depressions in the grits mixture with the back of a large spoon. Carefully break one egg into each hollow.
- Bake uncovered for 30 minutes until eggs are cooked. Let cool 10 minutes before serving.
Recipe Tips
Make this on the weekends when you have a little more time, or prepare everything ahead of time except eggs for an easy weekday breakfast.
Nutrition Facts
Eggs over Kale and Sweet Potato Grits
Amount Per Serving (1 cup eachg)
Calories 209
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 187mg
62%
Sodium 264mg
11%
Potassium 536mg
15%
Total Carbohydrates 22g
7%
Dietary Fiber 3g
12%
Sugars 7g
Protein 11g
22%
Vitamin A
358%
Vitamin C
59%
Vitamin D0%
Calcium
13%
Iron
11%
* Percent Daily Values are based on a 2000 calorie diet.
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