Let me start off by saying, I love eggs. My brother even calls me the egg queen from time to time (a title I really don't mind). If you're in the mood for something a bit more savory, this is your breakfast.The preparation is very low maintenance, and the simple ingredients can easily be modified with whatever is already in your fridge. The tomatoes and kale can be cleaned and chopped the night before, leaving just the sautéing and assembly for the morning. This recipe works perfect in a cast iron skillet, but don't worry if you don't have one handy. Just sautee the tomatoes and kale, then transfer to an oven-safe baking dish. I happened to already have a loaf of herb whole grain bread, and realized that a slice of it is the perfect flavor for dipping into the egg.
Tomato, Kale and Feta Baked Eggs
1 cup grape tomatoes, sliced in half
4-5 kale leaves, washed and chopped
1/3 cup crumbled fat-free feta
1/4 cup fat-free half and half
1/2 tbsp butter
salt + pepper
Preheat oven to 350. Sprinkle salt and pepper over sliced tomatoes, and place on a medium heat skillet. Let them cook for about a minute. Cut butter into small pieces, and add with kale. Stir together, adding salt and pepper to taste. Once everything is lightly sauteed, remove from heat. Sprinkle crumbled feta across mixture. With a spoon, make four smalls wells, crack one egg into each. Pour the fat-free half and half around the eggs. Bake for 18-20 minutes, or until eggs are cooked to your liking. Serve with herbed whole grain toast for dipping.