If I can eat a bunch of vegetables first thing in the morning I consider myself ahead of the game for the morning. If I can get Camila to eat vegetables first meal of the day I am on top of the world for the entire day! I’m happy to say, that these baked eggs with roasted sweet potato, kale, onions, and creamy goat cheese pleased everyone, including my 11-month-old (who is becoming a little more particular on what she eats these days).
When we were first married, we took a road trip during the summer to Colorado. We stayed in a lodge high up in the mountains where the neighborhood bear was known to dig through the dumpster every night. Every day we went hiking and every night we went in the lodge hot tub and looked at the stars. It was bliss.
Every morning we woke up to a huge breakfast spread, which included a sweet potato hash, which inspired me for this dish. I made it a little healthier with the addition of kale, but I promise you, it only adds to the flavor!
I partnered with La Baleine Essentiel sea salt for this recipe, and I love how it is the first low sodium sea salt made from only natural ingredients. I am even more conscious about the food we eat at home now that we have a new baby (almost toddler!), so I love that this salt is lower sodium but doesn’t compromise in taste.
If you make this recipe be sure to tag me and let me know. I love seeing what you’re making in your kitchens! Thank you to La Baleine for sponsoring this post.
Kale and Sweet Potato Baked Eggs with Goat Cheese
serves 2
Ingredients
Olive oil
1 large sweet potato, chopped into small cubes
½ large onion, sliced thin
1 large bunch of lacinato kale, stems removed and sliced into thin ribbons
½ tsp La Baleine Essentiel, plus more to taste
Pepper
3 - 4 large eggs
¼ cup crumbled goat cheese or feta
Directions
Preheat the oven to 400°F. Add the diced sweet potato to a large baking sheet and toss with olive oil, La Baleine Essentiel salt, and freshly ground pepper to taste. Roast in the oven for 20 minutes, tossing halfway through the cook time, until sweet potatoes are tender when poked with a fork.
While sweet potatoes are cooking, heat a large cast iron or other oven safe pan over medium heat. Add a little olive oil and then the onions. Saute until the onions are clear and soft. Remove to a bowl.
Add the kale to the same pan, adding a little more oil if needed. Saute until soft, and set aside in a separate bowl.
When sweet potatoes are finished, remove the pan from the oven.
In your cast iron or oven safe pan, assemble the onions, kale, and sweet potato. Make a well for the eggs, and crack them in. Season with La Baleine Essentiel and pepper. Bake in the oven for 10 minutes or until egg whites are firm but yolks are still slightly runny.
Top with goat cheese and serve immediately.
