Baked Eggs with Kale and Potato Hash
This is a Jacobsen Freestyle Recipe - concern yourself more with the technique rather than exact measurements. There's nothing more satisfying than a hearty breakfast on cold weekend morning. This simple, one-pan meal is sure to please. Feel free to switch up the vegetables while following the same technique - swap sweet potatoes for potatoes, add mushrooms, swap chard for kale, a a couple of hunks of bacon or pulled pork.
5 farm eggs
1 large yukon gold potato, chopped into 1/2 inch cubes
1 large bunch kale, chopped into 1 inch strips
1 shallot, finely chopped
2 clove garlic, sliced thin
2 tbsp butter
2 tbsp grapeseed oil (or other high heat oil)
Jacobsen Garlic Salt
Jacobsen Flake Sea Salt
good olive oil
1 green onion sliced thin on the bias
1/4 cup ricotta
Turn the oven to 375 °F. Heat a medium to large, well-seasoned cast iron pan over medium-high heat. When the pan is really hot, add the grapeseed oil and tilt to coat the pan evenly. Then add the potato and quickly toss to coat the potatoes. Season with Jacobsen Garlic Salt, then let sit without stirring until one side of potatoes are golden brown.
Toss the potatoes, then add the butter, shallot and garlic, toss everything again and cook until shallots are tender. Add the chopped kale, and toss to coat. Season again with Jacobsen Garlic Salt. Stir occasionally until the kale starts to wilt and get tender.
Then add the juice of half a lemon, chili flake to your liking, and toss the mix.
Gently crack 5 eggs on top of the mix, being careful not to break the yolks, and positioning them evenly around the pan. Season each yolk with Jacobsen Flake Sea Salt and put pan in the oven. Remove when the whites are set and the yolks are set to your liking.
Drizzle with olive oil, add dollops of ricotta, and serve
EXTRA: Add hot sauce or Bee Local Hot Honey