Kale Egg Cups

I can’t believe it’s just two weeks until Christmas. I feel so unorganised. I still have so much to get for my loved ones, and feel like I have no time to get sorted.

Work at the cafe has been pretty crazy these last few weeks, what with the Christmas market crowd, weekend rushes and just a lot of people wanting to eat food. (How rude of them!) I feel a bit like I’m running on empty, and worried I’m going to burn out before the holidays even begin.

So on my day off yesterday, I treated myself to a seriously lazy morning, something I’ve not done in a long while. I woke early but refused to get out of bed for a few hours. When I finally rose, I decided to have a nice long breakfast, with a big mug of green tea. A little bit of me time, a break from the madness that swarms through december.

kale egg cups

These eggs are good for feeding a crowd, or just a nice treat for a lazy brunch. You can mix up the herbs and spices to your taste.

Kale Egg Cups

Makes 6-8 egg cups

INGREDIENTS:

6 free range eggs
150ml almond milk
3 large leaves from a head of kale
1 teaspoon cumin
1 teaspoon chilli flakes
½ teaspoon nutmeg
Salt and pepper

METHOD

Preheat the oven to Gas Mark 5 (190 C)

Strip the kale leaves away from the stalk, try to keep them in large pieces.

Lightly grease 6-8 holes in a muffin tin

In a bowl, mix the eggs, milk and spices/herbs.

Slowly pour over the kale, be careful not to overfill

Bake in the oven for 20-25 mins, until the egg is cooked through.

NB. If you have a somewhat temperamental oven like we do, cover the eggs with foil.

kale egg cups

kale egg cups

 

 

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