Eggs over Kale and Sweet Potato Grits
Servings
41 cup each
Ingredients
Instructions
  1. Preheat oven to 350°F.
  2. Coat a casserole dish with 1 tsp vegetable oil.
  3. Make 3-4 slits in sweet potatoes; cook in microwave until just soft, about 6-8 minutes.
  4. When sweet potatoes are cool enough to handle,scoop inside part into a food processor and puree.
  5. Heat remaining vegetable oil in saucepan, and sauté kale about 5 minutes.
  6. In a medium saucepan, boil water and milk, add grits and sweet potatoes; cook for 5 minutes. Remove from heat; stir in sautéed kale.
  7. 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.
  8. Bake uncovered for 30 minutes until eggs are cooked. Let cool 10 minutes before serving.
Recipe Notes

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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