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Eggs over Kale and Sweet Potato Grits Recipe

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Course: Breakfast
Cook Time: 15 minutes
Servings: 4


  • 4 Soufflé dishes or 1 casserole dish


  • 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


  • 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.
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