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Eggs over Kale and Sweet Potato Grits Recipe

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Course: Breakfast
Cook Time: 15 minutes
Servings: 4
Calories: 230kcal

Equipment

  • 4 Soufflé dishes or 1 casserole dish

Ingredients

  • 1 large sweet potato (orange flesh)
  • 2 cups fresh kale (chopped)
  • 1 Tbsp. vegetable oil (divided)
  • 1 1/2 cups water
  • 1 cup nonfat milk
  • 3/4 cup grits (quick cooking)
  • 1/4 tsp. salt
  • 4 eggs

Instructions

  • Heat oven to 350℉. Coat 4 individual soufflé dishes (or a 2-quart casserole dish) with 1 tsp. vegetable oil. Make 3-4 slits in sweet potato; cook in microwave until just soft.
  • When cool enough to handle, peel, cut into chunks, and purée in food processor. Heat remaining vegetable oil in sauce pan, and sauté kale about 5 minutes.
  • In a medium sauce pan, boil water and milk, add grits and sweet potatoes; cook 5 minutes. Remove from heat; stir in sautéed kale.
  • Divide grits mixture evenly among 4 soufflé dishes (or place all in casserole dish). Make 4 depressions in the grits mixture with the back of a large spoon in each dish.
  • Carefully break one egg into each hollow. Bake uncovered for 15 minutes or until eggs are cooked. Let cool 10 minutes before serving.

Nutrition

Calories: 230kcalCarbohydrates: 38gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 2mgSodium: 236mgPotassium: 418mgFiber: 3gSugar: 6gVitamin A: 9252IUVitamin C: 11mgCalcium: 130mgIron: 1mg
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Nutrition Facts
Eggs over Kale and Sweet Potato Grits Recipe
Amount per Serving
Calories
230
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
2
mg
1
%
Sodium
 
236
mg
10
%
Potassium
 
418
mg
12
%
Carbohydrates
 
38
g
13
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
9
g
18
%
Vitamin A
 
9252
IU
185
%
Vitamin C
 
11
mg
13
%
Calcium
 
130
mg
13
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.