Kale and Egg Cups

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Water

  Plain, clean water

  4 cup or 947g

• Kale

  Raw

  453g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Original 4 serving recipe calls for 8 large kale leaves, 1 large leaf for each egg cup being prepared (1 leaf = about 2 oz, for a total of 453 grams).
2. Preheat the oven to 375°F and grease a muffin tin with olive oil.
3. Bring water to a boil in a large pot and prepare a large bowl of ice water.
4. Add the kale leaves to the boiling water and cook until bright green and tender, about 1 minute. Remove and immerse in the ice water to stop the cooking.
5. Remove the cooled leaves from the ice water and pat dry with a paper towel. Line each muffin tin cup with a kale leaf, trimming if necessary.
6. Crack one egg into each kale-lined cup. Sprinkle with salt and pepper, then bake for 20 minutes or until the egg is set.
7. Remove each egg cup from the muffin tin and serve warm.