Baked Eggs with Squash and Kale

I'm always looking for a different recipe that could be prepared for different meals during the day.  This particular dish would be wonderful for Breakfast, Brunch, Lunch or a light Dinner.

In fact, if you've not yet decided what to fix for an Easter breakfast, I think this would be perfect.

Serve this with a slice of avocado and a croissant and you're good to go.

 

 

Butternut Squash with Kale and Eggs

½ cup Joe and Son’s EVOO, medium intensity…divided into ¼ cup measurements

1 Tablespoon Joe and Son’s Sicilan Lemon Balsamic vinegar

½-1 teaspoon crushed rosemary
1 small onion, finely diced
2 cloves of garlic, minced

4 cups of Butternut squash, peeled and cut into ½”-1” pieces

2 cups raw carrots cut into ½”-1” pieces

3 cups chopped fresh kale, ribs removed

6 large raw eggs

Salt and pepper to taste

Preheat oven to 425 degrees.

In a small bowl combine ¼ cup of the EVOO, Balsamic Vinegar, rosemary, and salt and pepper. Whisk to create an emulsion.

In a saute pan, heat the remaining EVOO to a medium high heat and saute and stir the onion and garlic for about 4 minutes. Add the Butternut squash and carrots. Continue to cook for another 3-4 minutes.

Transfer the squash and carrot mixture to a rectangle roasting/baking pan and bake until the vegetables are tender. This takes about 20-30 minutes .

When tender, add the kale along with the oil and vinegar mixture. Stir thoroughly and bake for another 5 minutes.

Remove the pan from the oven and make 6 “nests” in the kale mixture and crack the eggs into each. Salt and pepper the eggs, if you wish. Place the pan back into the oven and bake until the whites are set, about 4-5 minutes.

Don’t over bake, because you want the yolks to remain a bit runny.

Cut into squares and serve hot.